Cinnamon Glazed Almonds
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- 1/3 c
- 2 large
- egg whites, at room temperature
- 1 pinch
- 1 c
- 3 c
- whole natural california almonds
- 4 tsp
1Preheat oven to 325°F. Place butter on a 15 1/2 x 10 1/2 jellyroll pan; place pan in oven to melt butter (about 7 minutes).
2Meanwhile, beat egg whites with salt, until frothy, gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
3Pour almond mixture onto pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature.
4Store cooled almonds, in an airtight container, up to 2 weeks. Makes 12 servings.