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Prep 10 mins
Cook 47 mins
- Preheat oven to 325 degrees.
- Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes.
- Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
- Gently fold in almonds and cinnamon.
- Pour almond mixture onto pan; toss with butter.
- Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
- Serve warm or at room temperature.
- Store cooled almonds in airtight container up to 2 weeks.
These were good! A great change from the normal snack mix at a get-together. A couple of notes that might help someone: 1) It's EXTREMELY important not to cooke these longer than listed. The almonds will appear very similar to 'normal'. If you wait until they go 'dark', they're burnt and will taste icky! 2) 4 tsps of cinnamon might seem like a lot, but truly: It's just right. In fact, I even sprinkled a bit more on while they were warm after tasting one. C) I stirred my pan about every 10-15 minutes while baking.
AWESOME and so easy! I only used 1/4 C butter, and it was fine. Also, it's best to do several individual batches. TRY PECANS TOO! Best of all: when you're done, pour boiling water on the used cookie sheet and the mess dissolves...
We had just gone to the boat show and spent $$ on small packages of cinnamon glazed almonds -- "these are them"!!! Delicious. I added another cup of almonds since it looked like there was enough glaze and cooked about 5 minutes longer. Think I will make these for Christmas gifts for neighbors this year! Yum!