Preheat oven to 325°F. Melt butter by placing it in a jelly roll pan and heating in oven for 7 minutes. Meanwhile, beat egg whites with the salt until frothy; gradually add the sugar. Beat until stiff peaks form. Gently fold in the almonds, cinnamon, cayenne and nutmeg. Pour almond mixture onto the jelly roll pan, toss with the now melted butter. Bake for about 40 minutes. Toss them every 10 minutes until the almonds are crisp. Serve warm or at room temperature.
Author's Comments
Here it is just like the ones that you can buy at local fairs. I know when I see them selling at the stands that I will buy some.
You can store in an air tight container for up 2 weeks. If they last that long!
Instructions
Preheat oven to 325°F. Melt butter by placing it in a jelly roll pan and heating in oven for 7 minutes. Meanwhile, beat egg whites with the salt until frothy; gradually add the sugar. Beat until stiff peaks form. Gently fold in the almonds, cinnamon, cayenne and nutmeg. Pour almond mixture onto the jelly roll pan, toss with the now melted butter. Bake for about 40 minutes. Toss them every 10 minutes until the almonds are crisp. Serve warm or at room temperature.
Author's Comments
Here it is just like the ones that you can buy at local fairs. I know when I see them selling at the stands that I will buy some.
You can store in an air tight container for up 2 weeks. If they last that long!