Ingredients
1/3 cup butter
2 egg whites, room temperature
1 pinch of salt
1 cup sugar
3 cup whole almonds
4 tsp cinnamon
Directions
Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch
jellyroll pan; place in oven to melt butter, about 7 minutes.
Meanwhile, beat egg whites with salt until frothy; gradually add
sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
Pour almond mixture onto jellyroll pan; toss with butter. Bake about
40 minutes, tossing every 10 minutes, until almonds are crisp. Serve
warm or at room temperature. Store cooled in air-tight containers up
to 2 weeks. Preparation time: 10 minutes
: Cooking time: about 50 minutes
Servings: 1 servings
Presidental Cinnamon-Glazed Almonds Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times used many different spices and herbs, including some familiar names such as thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and spices caused a torrent in recipe books, some of which are now in private libraries. For the next few years, the rich families of the West strove to offer the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down popular recipes of the day. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Presidental Cinnamon Glazed Almonds recipe.
