Cooking time: 50 minutes
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack
Store cooled almonds in airtight container up to 2 weeks.
- Preheat oven to 170°C / 325°F.
- Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes).
- Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
- Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature.
Fat 17 g
Sat Fat 3 g
Mono Fat 10 g
Poly Fat 4 g
Cholesterol 7 mg
Protein 6 g
Carb 15 g
Fiber 4 g
Sodium 12 mg
Potassium 217 mg
Recipe and photo created by the Almond Board of California
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