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Servings: 1 Servings
Ingredients:
1/3 c  Butter
2    Egg whites, room temperature
Pinch of salt
1 c  Sugar
3 c  Whole almonds
4 ts Cinnamon

Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch
jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile,
beat egg whites with salt until frothy; gradually add sugar, beating to
stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto
jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10
minutes, until almonds are crisp. Serve warm or at room temperature. Store
cooled in air-tight containers up to 2 weeks. Preparation time: 10 minutes
: Cooking time: about 50 minutes







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