Cinnamon Glazed Almonds
How to Make Cinnamon Glazed Almonds
- Preheat 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).
- 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 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 an airtight container, up to 2 weeks. Makes 12 servings.