Presidental cinnamon-glazed almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter |
| 2 | Egg whites, room temperature | |
| Pinch of salt | ||
| 1 | cup | Sugar |
| 3 | cups | Whole almonds |
| 4 | teaspoons | Cinnamon |
Directions
Preheat oven to 325 degrees. Place butter on a 15½ x 10 ½-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