- 1/3 cup butter, cubed
- 2 egg whites
- Pinch salt
- 1 cup sugar
- 4 teaspoons ground cinnamon
- 3 cups whole almonds
- Place butter in a 15x10x1-in. baking pan. Bake at 325° until melted, about 5-7 minutes. Meanwhile, in a bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cinnamon and almonds; pour over butter and toss to coat. Bake at 325° for 40 minutes or until almonds are crisp, stirring every 10 minutes. Yield: 3 cups.
Originally published as Presidential Cinnamon-Glazed Almonds Snack in Taste of Home October/November 1993, p19
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