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Cinnamon Glazed Almonds


Makes 24 servings


Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack this holiday season.


1/3 cup butter

2 egg whites, at room temperature

Pinch of salt

1 cup sugar

3 cups whole natural California almonds

4 teaspoons cinnamon



1.Preheat oven to 325 degrees.

2.Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes).

3.Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.

4.Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.

5.Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.


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