From HERSHEY’s Makes 1 pie for 8 servings This versatile butter brickle pie is as comfortable at a summer picnic as it is at a…
From the ALMOND BOARD OF CALIFORNIA
Makes 24 servings
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack this holiday season.
INGREDIENTS
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 teaspoons cinnamon
DIRECTIONS
1.Preheat oven to 325 degrees.
2.Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes).
3.Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
4.Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
5.Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
Find this recipe and more holiday treats at almonds.com
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