Show Subscription Form




Cinnamon-Glazed Almonds Recipe

Publisher Photo
The nutty goodness and versatility of almonds make them a favorite ingredient in many of my recipes. They add crunchy texture and a delicious twist to traditional down-home recipes. Plus they taste great on their own as a snack, like in this much-requested recipe.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 1/3 cup butter
  • 2 egg whites
  • Pinch salt
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 3 cups whole almonds

Nutritional Facts

1 serving (1/4 cup) equals 324 calories, 23 g fat (5 g saturated fat), 14 mg cholesterol, 83 mg sodium, 25 g carbohydrate, 4 g fiber, 9 g protein.

Directions

  1. Place butter in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325° until melted, about 5-7 minutes.
  2. Meanwhile, in a bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cinnamon and almonds; pour over butter and toss to coat.
  3. Bake at 325° for 40 minutes, turning every 10 minutes, or until almonds are crisp. Yield: 3 cups.
Originally published as Cinnamon-Glazed Almonds in The Best of Country Cooking Annual 1999, p14

Nutritional Facts

1 serving (1/4 cup) equals 324 calories, 23 g fat (5 g saturated fat), 14 mg cholesterol, 83 mg sodium, 25 g carbohydrate, 4 g fiber, 9 g protein.

Reviews for Cinnamon-Glazed Almonds

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 1, 2012

Disappointing. The batter does not stick well to the almonds. Could use more spices.

MY REVIEW
Reviewed Jun. 16, 2010

They taste was ok at best... I am sad i wasted 3 cups of almonds on this. These were not glazed. they were more like covered in meringue and then baked. I made a recipe from TOH magazine for these type of almonds months ago. Now I cant find it. that one was awesome. These are not good.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT