Cinnamon Glazed Almonds
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 tsp. cinnamon
Preheat oven to 325 degrees.
Place butter on 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 into 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 almonds in airtight container up to 2 weeks.
Calories 223; Fat 17 g; Sat Fat 3 g; Mono Fat 10 g; Poly Fat 4 g; Protein 6 g; Carb 15 g; Fiber 4 g; Cholesterol 7 mg; Sodium 12 mg; Potassium 217 mg