Sunday, November 11, 2012

candied almonds

1/3 cup butter 2 egg whites salt 1 cup sugar 1 (16 ounce) package almonds 4 teaspoons cinnamon Directions: 1 Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes. 2 Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. 3 Pour almond mixture into jellyroll pan and stir, coating with butter. 4 Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. 5 Serve warm or at room temperature. Read more at:

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