Cinnamon-glazed Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Nuts | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Butter |
| Salt | ||
| 1 | c | Sugar |
| 3 | c | Blanched almonds |
| 4 | t | Cinnamon |
INSTRUCTIONS
Place butter on 15x10" jellyroll pan and heat in 325'F. 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 3806
Calories From Fat: 2344
Total Fat: 277g
Cholesterol: 162.7mg
Sodium: 314.5mg
Potassium: 3014.7mg
Carbohydrates: 296.2g
Fiber: 50.6g
Sugar: 220.3g
Protein: 88.2g