Ingredients
13 cups Butter, Melted
2 whole Egg Whites, At Room Temperature
1 pinch Salt
1 cup Sugar
4 teaspoons Cinnamon
3 cups Whole Nuts, Your Choice Of Type (almond, Pecan, Etc)
Method
Sources
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Recipe1M+
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 325 degrees. melt butter; place in a jelly roll pan. beat egg whites with salt until frothy. gradually add sugar, beating to stiff peaks. fold in cinnamon and nuts. pour mixture onto jelly roll pan; toss with butter. bake about 40 minutes, tossing every 10 minutes, until nuts are crisp. serve warm or at room temperature. store cooled nuts in an airtight container up to 2 weeks.