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Cinnamon Toasted Almonds Recipe

Cinnamon Toasted Almonds Recipe

Crunchy, cinnamon-glazed almonds are a spectacular treat to bring to a party or gathering. "They taste just like the ones you get at the fair," says Janice Thompson from Stacy, Minnesota.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD:16 servings


  • 2 egg whites
  • 6 teaspoons vanilla extract
  • 4 cups unblanched almonds
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  • 1. In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
  • 2. Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

Nutritional Facts

1/4 cup: 250 calories, 18g fat (1g saturated fat), 0mg cholesterol, 166mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 8g protein

Reviews for Cinnamon Toasted Almonds

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Reviewed Dec. 14, 2015

"This recipe is a winner! I made them with almonds, and then with pecans, and they both turned out perfect. I followed the recipe exactly and the cinnamon sugar baked on with just enough flavor and crunch. Do not forget to stir them half way through the baking process. Then after baking, when almost cooled on the pan, separate all the nuts apart. I am excited to give these as gifts this Holiday season!"

Reviewed Dec. 22, 2014

"Tastes just like the ones at the farmers market :-)"

Reviewed Nov. 17, 2014

"These did not turn out for me as written. I made them exactly as directed and they came out a gloopy mess. I ended up having to put them on new pans and bake them almost double the time and then they came out crunchy. The recipe fails to tell you that you need to use a slotted spoon to transfer the nuts to the baking sheets. Do not do what I did and just dump the mixture onto the pans. There is too much liquid and it does not evaporate during baking. I baked mine for a total of 50-60 minutes. I was pleased with the final texture but was not in love with the flavor. They are too savory for me. I was hoping for something much sweeter. Next time I will try them with 1/2 tsp. of salt and 1 tsp. cinnamon and probably cut the vanilla down to 1 Tbsp."

Reviewed Apr. 24, 2014

"Love it made it and gave to coworkers for Christmas 2013 along with some of my other favorite nut recipes and it was a hit."

Reviewed Nov. 12, 2013 Edited Sep. 23, 2015

"This is a delicious recipe. My husband won't eat the almonds when he buys mixed nuts so I am left with lots of almonds. When I found this recipe, I was so happy. I could use up all the extra almonds. I made them today and they are a real winner. And, even more funny is the fact that my husband has been devouring them! I will definitely be making these again. They will make a nice hostess gift, too.

I made these again recently (Sept. 2015) for a meeting and this time used a slotted spoon to spoon them into the pan. I only used one pan. A lot less liquid that way. They were the hit of the meeting. Delicious. I recommend this recipe as a Volunteer Field Editor for Taste of Home."

Reviewed Jul. 4, 2013

"Yummy. Yes they taste like the fair. So easy too"

Reviewed May. 17, 2013

"Not bad i would do them again. My daughter loves them for after school when we did the recipe we sprinkled a tsp more of brown sugar on top when in the pan to give them a little more covering"

Reviewed Mar. 12, 2013

"I used less sugar and add more cinnamon and my kids and I loved it. Thank You!!"

Reviewed Feb. 5, 2013

"I made this recipe using pecans instead of almonds. I thought this recipe was very good and would use it again. The only reason I didn't give it an excellent is I save excellent ratings for "over the top-outstanding recipes. If there was a very good star I would have selected it."

Reviewed Jan. 28, 2013

"This recipe is so easy and so good, you just won't believe it. And, two hours later, your house will still smell incredible!"

Reviewed Dec. 23, 2012

"I would make this recipe again, but I would make changes to it. It calls for too much vanilla and salt, and not enough cinnamon. They came out nice and cruchy, but the flavor wasn't quite right."

Reviewed Dec. 21, 2012

"I made two batches of these almonds in two days. I followed the directions exactly for the first batch, but altered a few things in the second. I turned out loving both batches for different reasons: the first was more savory, but the second was sweeter, and more of the sugars stuck to the almonds.

Here's what I did in the second batch for those who wonder:
In the first batch, I felt that the large amount of vanilla watered down the egg whites so the liquid mixture didn't stick well to the eggs. Thus, I cut the vanilla down to 2 teaspoons instead. The resulting liquid was much frothier and completely covered the almonds in a rich foam.
I used a dark brown sugar in both recipes. This, with the vanilla, I felt made the almonds much more savory than sweet. I also found other recipes for cinnamon almonds that used much more sugar than this one, so I increased my amount of white sugar to 1/2 a cup, keeping brown sugar constant.
With more sugar, and less liquid, my almonds were covered in a much stickier glaze that covered them completely and remained firmly attached after baking.
Like I said, I liked both batches, and to have the best of both worlds, I'm mixing both batches of almonds together for gifts, but if it's well-coated, sweet-more-than-savory almonds you're after, these might be some good tweaks."

Reviewed Aug. 5, 2012

"I'm trying to cut sugar out of my diet so I substituted the sugar/brown sugar with 1 table spoon of molasses, 1 TAD (1/8 tsp) of *pure* NuNaturals Nustevia Pure White Stevia, and 1/2 cup Now Foods Erythritol. They are wonderful!"

Reviewed Jun. 18, 2012

"These were AMAZING! I made mine with sliced almonds to use in a salad, and WOW!"

Reviewed Mar. 19, 2012

"Most of the sugar wouldn't stick to the almonds, followed the recipe but used only 1 cup of almonds so cut it by 3/4. Next time I'll cook the sugar & almonds in a stove top pan for a couple of minutes before baking, also add some maple syrup. I made glazed pecans this way and it worked great."

Reviewed Jan. 29, 2012

"I did a mixture of almonds and pecans and found that the pecans were my favorite with this recipe!"

Reviewed Dec. 3, 2011

"Very Easy to make. Tastes like gourmet candy."

Reviewed Oct. 26, 2011

"Better than store bought!"

Reviewed Mar. 3, 2011

"Great recipe, first had this at a Renaissance Festival and loved it. I would recommend it to everyone who enjoys a good sweet treat."

Reviewed Jan. 1, 2011

"good! but i don't know why they would put on there 6 teaspoons of vanilla. save yourself some time- 6 teaspoons is 2 tablespoons."

Reviewed Dec. 21, 2010

"These are can't-stop-eating delicious!"

Reviewed Dec. 12, 2010

"Super yummy! I had to bake them for 45-50 min though in order to get the almonds crunchy the way I like them."

Reviewed Sep. 23, 2010

"I made these for a Super Bowl party last year, and everyone LOVED them. They're so easy to make. They taste exactly like the almonds you'd pay $10 for at a fair or a carnival or sporting event. You HAVE to make these! You won't be disappointed!"

Reviewed Dec. 19, 2009

"These really do taste like the ones in the mall. Everyone loved them. Will make them as gifts for the hard to buy for guys in the family."

Reviewed Sep. 11, 2009

"Yummmm! I eat quite a few almonds....and probably shouldn't even be thinking of making these...but it sounds really good. Could I just stick to 1/4th that's the ?


Reviewed Jul. 2, 2009

"These are great for a tailgate party before a sporting event. You know the vendor that sells the roasted nuts at a sporting event or fair? That cinnamon aroma that you can smell from a mile away? This almond recipe tastes JUST like those! It's great!"

Reviewed Dec. 22, 2008

"The best! Quick and easy, a favorite at Christmas time for gift giving! Give in a Xmas mug, small bowl, pitcher, etc!


Reviewed May. 1, 2008

"Hard to believe these few ingrediants make such a wonderful snack...just like you get at street fairs and festivals."

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