Preheat oven to 325 degrees. Place butter in a 13x9 inch 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 in cinnamon. Pour almond mixture onto pan; toss with butter. Bake 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature. Store cooled almonds in airtight container for up to 2 weeks.
Originally Submitted
4/10/2010
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