| 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 | t | 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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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
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Calories: 3840
Calories From Fat: 2345
Total Fat: 277.1g
Cholesterol: 162.7mg
Sodium: 425.4mg
Potassium: 3123.6mg
Carbohydrates: 296.6g
Fiber: 50.6g
Sugar: 220.8g
Protein: 95.5g