Cinnamon Glazed Almonds
1/3 cup butter or margarine
2 egg whites, room temperature
1 cup granulated sugar
3 cups whole almonds
4 teaspoons cinnamon
Preheat oven to 325°F. Place butter on a jelly roll sheet and melt in oven.
In a mixing bowl, beat egg whites with salt until frothy. Gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto the jelly roll pan and toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature.
Store cooled in airtight containers up to 2 weeks.
Click here for a full listing of candy recipes on this site.