| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Butter |
| 2 | Egg whites, room temperature | |
| Pinch of salt | ||
| 1 | c | Sugar |
| 3 | c | Whole almonds |
| 4 | ts | Cinnamon |
INSTRUCTIONS
Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch jellyroll 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 onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks. Preparation time: 10 minutes : Cooking time: about 50 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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