Presidental Cinnamon-Glazed Almonds
Yield
1 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| 2 | each |
egg whites
room temperature |
*
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
sugar
|
|
| 3 | cups |
almonds
whole |
*
|
| 4 | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 2 | each |
egg whites
room temperature |
*
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
sugar
|
|
| 7.1E+2 | ml |
almonds
whole |
*
|
| 2E+1 | ml |
cinnamon
|
|
Directions
Preheat oven to 325℉ (160℃).
Place butter on a 15½ x 15½-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 for up to 2 weeks.
