Presidental Cinnamon-Glazed Almonds

These cinnamon-glazed almonds are the kind of snack that disappears from the bowl before you realize you’ve eaten half the batch. Whole almonds get coated in a sweet, airy meringue spiked with four teaspoons of cinnamon, then baked in melted butter until every nut is encased in a crisp, candy-like shell.

The egg white meringue is what creates the coating. Beaten to stiff peaks with sugar and salt, it wraps around each almond in a thin, glossy layer that bakes into a crunchy glaze. The melted butter on the pan adds richness and helps the almonds toast evenly, giving them a golden, slightly caramelized finish.

Tossing every 10 minutes during the 40-minute bake keeps the almonds from clumping and ensures the coating crisps up on all sides. Straight out of the oven, they smell like a cinnamon bakery and taste like candied nuts from a holiday market.

Chef Tips

• Room-temperature egg whites whip higher and make a sturdier meringue. Cold whites don’t hold peaks as well.
• Fold the almonds into the meringue gently. Aggressive stirring deflates the egg whites and results in a thinner, less crunchy coating.
• Toss on schedule. Every 10 minutes, spread the almonds back into a single layer. Clumped almonds steam instead of crisping.
• Let them cool completely on the pan before storing. Warm almonds packed into a container create moisture and lose their crunch.

Variations

• Add a pinch of cayenne to the meringue for sweet-heat cinnamon almonds.
• Use pecans or walnuts instead of almonds.
• Package in mason jars with a ribbon for easy holiday gifts.