Make a batch of cinnamon-glazed almonds for a crunchy, irresistible snack. Raw almonds are coated in a buttery cinnamon-sugar glaze and baked until crisp and caramelized.
If you want a simple, tasty snack or appetizer that everyone will love, these cinnamon-glazed almonds are a must-try. They’re sweet, crunchy, and perfect for parties, movie nights, or a grab-and-go treat. The recipe yields about 3 cups, or roughly 12 small servings, so there’s plenty to share.
Preheat the Oven and Melt the Butter
Set the oven to 325°F and place the butter on a large rimmed baking sheet (at least 13″ x 9″). As the oven heats, the butter will melt—saving time and allowing you to proceed with the coating while the oven reaches temperature.
Prepare the Egg White Base
In a large mixing bowl, beat two egg whites with an electric or stand mixer until soft peaks form. The mixture will become foamy and increase in volume.
Add the Sugar
Gradually add the granulated sugar to the beaten egg whites, a little at a time, beating after each addition. Continue until all the sugar is incorporated and stiff peaks form. A stiff peak means the mixture will hold its shape when lifted with a spoon or beater.
Fold in Almonds and Cinnamon
Gently fold ground cinnamon and raw almonds into the sugared egg white mixture with a spatula or large spoon. Work carefully until the almonds are fully coated.
Bake the Almonds
Stir the melted butter on the baking sheet into the almond mixture, then spread the coated almonds on the buttered sheet in as close to a single layer as possible (they may stick together a little). Bake at 325°F for 10 minutes.
After 10 minutes, remove the pan and quickly stir and turn the almonds. Return the pan to the oven and continue baking for an additional 30 minutes, stirring every 10 minutes. Total bake time is about 40 minutes, with periodic stirring to ensure even coating and browning.
Cool Before Serving
When baking is complete, remove the pan and allow the almonds to cool completely on the tray. You can transfer them to wax paper if you prefer, but cooling on the sheet works well. The almonds are best served at room temperature and will stay crisp when stored in an airtight container.
Serve and Store
Once cooled, transfer the cinnamon-glazed almonds to a serving bowl and enjoy. They disappear quickly! Store leftovers in an airtight container at room temperature to preserve crispness. These almonds also freeze well in a sealed bag for longer storage.
These cinnamon-glazed almonds are addictive—beware of snacking straight from the bowl! They make a great homemade gift, party snack, or holiday nibble.
Recipe Card
- 5½ Tablespoons butter
- 2 egg whites
- Pinch kosher salt
- 1⅛ cups granulated sugar (1 cup + 6 tsp)
- 4 teaspoons ground cinnamon
- 3 cups raw almonds
- Place butter on a large rimmed baking sheet (at least 13″ x 9″) and put the sheet in the oven. Preheat oven to 325°F while the butter melts.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form.
- Gradually add the sugar while beating until the mixture forms stiff peaks.
- Fold in cinnamon and almonds until coated. Stir the melted butter into the mixture on the baking sheet, then spread the coated almonds on the sheet as evenly as possible.
- Bake at 325°F for 10 minutes. Remove, stir and turn the almonds, then return to the oven. Bake 30 more minutes, stirring every 10 minutes.
- Cool completely on the baking sheet. Serve at room temperature. Store cooled almonds in an airtight container.
Servings: 12 (about 1/4 cup each)
Calories per serving: 329 kcal
