Easy Sugary-Salty Cinnamon-Roasted Almonds

Easy Sugary-Salty Cinnamon-Roasted Almonds
Easy Sugary-Salty Cinnamon-Roasted Almonds

Short post today--I know you're all busy and have little time to read the inane drivel that frequently shows up here, so suffice it to say that if you're looking for another party snack to add to your celebrations, a hostess gift or even a little something for an unexpected guest, your worries are over! Not only are these sugary-salty cinnamon roasted almonds addictively perfect, they are also easy to make and will bring great tidings of joy to whomever is lucky enough to snag 'em!

These come together in minutes and then spend about an hour in a low oven turning crunchy and candy-like. And other than the almonds (unless you're compulsive like me and keep bags of them in the freezer) you're likely to have all the ingredients on hand.

All you do is beat an egg white with some water, coat the nuts in it and then toss the nuts in a mixture of sugar, cinnamon and salt.

Then you spread them out on a baking sheet and let them cook for about an hour in a 250ºF oven.

That's it guys! It's insanely easy! One might even say...nuts! And what nuts these are! Crunchy, sweet, salty--amazing! Watch those little hands in your house or you won't have any left to gift or put out at the party!

Ok, so now that we've got the last-minute gift thing covered, I just want to wish everyone a Merry Christmas filled with yummy treats enjoyed with family and friends. Have a wonderful holiday weekend--no Famous Friday post tomorrow and I'll be back next week with lots of fun New Years goodies as we say goodbye to 2015 and hello to 2016! Jeez, how can that be possible?!!!

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Easy Sugary-Salty Cinnamon-Roasted Almonds

Prep Time:  10 minutes; Bake Time:  1 hour


  • 1 egg white
  • 1 teaspoon cold water
  • 4 cups whole almonds
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

The Recipe

1.  Preheat oven to 250ºF and spray a 10x15-inch jellyroll pan with nonstick vegetable cooking spray.

2.  In a large bowl, beat the egg white lightly and add the water. Then beat until frothy, but not stiff. Add in the nuts and toss to coat well.

3.  In a separate small bowl, mix together the sugar, salt and cinnamon. Pour the mixture over the coated nuts and toss again, so that the nuts are evenly coated with the sugary mixture. Pour onto the prepared pan and spread out into an even layer.

4.  Bake for 1 hour, stirring every now and then, until nuts are golden and candied on the outside. Let cool and serve or store in an airtight container at room temperature for up to a week although I've never had them last that long!


Note:  Recipe adapted from AllRecipes.

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