| 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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