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Red-Hot Almonds

Red-Hot Almonds


  • 1 egg white
  • 1 tablespoon water
  • 1-2 teaspoons red food-color gel
  • 1 pound (3 cups) whole blanched almonds
  • 1/4 cup sugar
  • 1/4 cup good-quality, fresh Saigon cinnamon
  • 1/2 teaspoon coarse salt



Preheat oven to 275°F.  Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Gradually whisk in red food color, adding enough to make the mixture a bright, saturated red. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together sugar, cinnamon and salt in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200°F and continue baking 20 more minutes. Let cool completely before serving.  Serve, or store airtight for up to a week.

Nutritional Analysis

Per serving for 16 servings:

Calories 173
Fat 14g
Saturated 1.4g
Monounsaturated 9.3g
Polyunsaturated 3g
Carb 8g
Protein 6g
Cholesterol 0mg
Fiber 2g
Calcium 67mg
Magnesium 78mg
Sodium 79mg
Potassium 207mg
Vitamin E 5.5mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California