Cinnamon Sugar Almonds
Cinnamon Sugar Almonds are tossed with egg white, vanilla, cinnamon, and sugar; roast at 300°F for 12 minutes until coated in a crunchy, candy-like shell.
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Method
- 1
Toss almonds with frothy egg white and vanilla until evenly coated.
- 2
Mix sugar, cinnamon, and salt. Toss coated almonds in the cinnamon sugar mixture.
- 3
Spread in a single layer on parchment. Air fry at 300°F for 10-12 minutes, shaking every 3-4 minutes.
- 4
The coating looks wet when hot — it hardens into a candy shell as it cools.
- 5
Cool completely on parchment before breaking apart. Store in an airtight container up to 2 weeks.
Pro tip. Low temperature is essential — sugar burns fast at high heat. The egg white is the secret; it creates the candy shell that makes these addictive. Be patient during cooling — they crisp up.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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