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
- 1/3 cup butter
- 2 egg whites
- Pinch salt
- 1 cup sugar
- 4 teaspoons ground cinnamon
- 3 cups whole almonds
- Place butter in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325° until melted, about 5-7 minutes.
- 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.
- 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
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