Ingredients1 h 20 m servings 289
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
- Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 289 calories; 18 28.2 7.9 0 67 Full nutrition
ReviewsRead all reviews 49
These made great holiday treat bags. I made sure I saved enough for us to enjoy too. I made the recipe exactly as written and thought it was perfect.
Oh, mo, goodness!! These are delicious! I used 1/2 almonds and 1/2 pecans, but followed the rest of the recipe exactly. I am supposed to take them to a party tonight, I hope there are some left....
these were awesome! I decreased the amount of sugar to 1 cup brown and 1/4 cup white, and I found them to be plenty sweet. Even my toddler loved them! Very easy and tasty
These are yummy!! I have only ever used cashews, not almonds but i am sure you could use any kind of nut. It is a great way to use up leftover eggwhites after making custard :-)They go delicious...
Everyone loves these! I give them out as gifts every Christmas! Cannot go wrong with these.
they are super good, raw almonds take some getting used too so this recipe made them more than bearable!!