CINNAMON GLAZED ALMONDS

Janet Hutchings

1/3 cup butter

2 egg whites, at room temperature

Pinch of salt

1 cup sugar

3 cups whole natural almonds

4 teaspoons cinnamon

Preheat oven to 325 degrees. Place putter in a 9x13 inch pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into pan; toss with putter. 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 two weeks. Print Recipe