- Cook Time
- Prep Time
- 8 ServingsServings
- 1/3 cup Sugar
- 1 Tbs. instant tea
- 1 Tbs. grated lemon peel
- 1 egg white
- 2 cups whole blanched almonds
1 In small bowl combine sugar, tea and lemon peel; set aside.
2 Beat egg white until frothy. Add almonds; toss to coat.
3 Drain on paper toweling. Toss almonds with sugar-tea mixture to coat.
4 Spread in single layer in greased shallow baking pan.
5 Bake at 300 degrees, 15-20 minutes, until toasted. Cool.
Source: Almond Board of California