| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Nuts |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
|
|
Salt |
| 1 |
c |
Sugar |
| 3 |
c |
Blanched almonds |
| 4 |
ts |
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
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”