Toasted Cinnamon Almonds are the kind of snack that disappears fast. They’ve got that sweet, crunchy coating with just a hint of salt and spice, and they’re dangerously easy to keep grabbing by the handful. Whether you’re making a batch for holiday gifts or just to have around the house, these almonds are a total win.
What makes these so good is the combo of egg whites and vanilla, which gives the sugar-spice mix something to cling to. Once they’re baked and cooled, the texture is light and crisp with a caramelized crunch that’s super satisfying. Bonus: your whole kitchen will smell like a cozy cinnamon-sugar dream.
Helpful Tips
- Mix gently: Coat the almonds without crushing them. Gently fold with a spatula to keep the mixture airy.
- Don’t skip the stirring: Move them around once during baking to keep the coating even and prevent burning.
- Cool on the pan: Spread them out and let them cool completely to get that crunchy finish.
We used these jars from Amazon. They are 8 ounce jars and you can make 6 of them with the amount in this recipe.
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Easy Toasted Cinnamon Almonds
Ingredients
- 2 egg whites
- 6 teaspoons vanilla extract
- 4 cups unblanched almonds
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, beat three egg whites until they’re nice and frothy. Add in the vanilla and give it a quick mix.
- Add the almonds and stir gently until they’re all coated in that foamy mixture.
- In a separate bowl, combine the sugars, salt, and cinnamon.
- Pour that spiced sugar right into the almond mixture and stir gently until every nut is covered. Spread the almonds out evenly onto two greased 15×10-inch pans.
- Bake at 300°F for 25 to 30 minutes, stirring once about halfway through.
- When they’re golden and crisp, pull them out and let them cool.
- Once cooled, divide into jars or bags and decorate.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.