Cinnamon-Glazed Almonds Cinnamon-Glazed Almonds
1/3 cup butter 2 egg whites salt 1cup sugar 3 cups blanched almonds 4 teaspoons cinnamon
Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes. Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating with butter. Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature. Makes 3 cups. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |