Sunday, April 12, 2009

Cinnamon-n-Sugar Almonds

Cinnamon-n-Sugar Almonds

Cinnamon-n-Sugar Almonds

5 1/2 cup butter
1 egg white, at room temperature
Pinch of salt
1/2 cup sugar
1 1/2 cups whole natural almonds
2 teaspoons cinnamon

-Preheat oven to 325 degrees.

-Place butter in a 13" X 9" 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 pan; toss with butter.

-Bake about 40-60 minutes, tossing every 10 minutes until almonds are crisp. Time varies depending on how long it takes you each time to toss, and also if the almonds are laying in a single layer, or if they are crowded a lil.

-Serve at room temperature, or even yummy warm. (I think best when cooled completely.)

-Store cooled almonds in airtight container up to 2 weeks.

1 comment:

  1. um...these look awesome. I am making your bacon green beans for Easter dinner today. Can't wait to try them.