Cinnamon Glazed Almonds
Introduction
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack.
Ingredients
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
1 tablespoon plus 1 teaspoon cinnamon
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
1 tablespoon plus 1 teaspoon cinnamon
Directions
Preheat oven to 325 degrees. Place butter on 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 into 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 almonds in airtight container up to 2 weeks.
Serving Size: 12 (1/4 cup per serving)
Serving Size: 12 (1/4 cup per serving)
Number of Servings: 12
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