November 18, 2010

A Recipe for Fall

     If you are a relative of mine in the North country, and it is not yet Thanksgiving, please do not read this.  You could spoil a surprise.

If you are still reading, stop it!

If you are not a relative, keep reading.  

Cinnamon Roasted Almonds

     In a bowl, stir together 1 egg white and 1 teaspoon of water.  Using a fork, whip it until it is frothy.  Add 4 cups of shelled almonds and stir to coat.  In a small bowl, mix 1/2-3/4 cup sugar with 1/4 teaspoon salt and 1/2 teaspoon cinnamon.  Dump the sugar on top of the almonds and stir well.  Cook on a greased jelly roll pan at 250 degrees for 1 hour, stirring once or twice.

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