Whip one egg white till bubbly. Add 1 tsp vanilla & 4 cups raw almonds (no salt). In a gallon bag combine 1 cup sugar, 1 1/4 tsp. cinnamon, 3/4 tsp. salt. Pour in nuts and mix. Spread on a cookie sheet lined with parchment paper. Bake @ 250 degrees for 1 hour stirring every 15 minutes. Let cool for 30 minutes.
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