Butter 1/3 cup
Sugar 1 cup
Whole natural almonds 3 cups
Cinnamon 4 teaspoons
Method: Place butter on jelly-roll pan, place in 325~ F oven to melt butter, about 7 minutes
.Meanwhile, beat egg whites with pinch of salt until frothy~ gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jelly-roll pan, toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2weeks
Chop Cinnamon-Glazed Almonds and add them to your favorite crisp topping. They're
especially good with apple, peach or plum baked crisps.
Serve Cinnamon-Glazed Almonds in small bowls with an elegant fruit and cheese platter. Present as an appetizer or dessert, served with tawny port to complement the nuts.
Add crunch and flavor to pancakes, waffles and cereals by sprinkling with chopped Cinnamon-Glazed Almonds
Dip whole, ripe strawberries in sour cream, then in finely chopped Cinnamon-Glazed Almonds. These are also great as a passed dessert or on a buffet table.
Make a classic Moroccan favorite called b'steeya by filling and baking a phyilo pastry shell with shredded chicken, chopped Cinnamon-Glazed Almonds, vegetables and spices.