Ingredients
5
cups blanched whole almonds
1
cup sugar
1
tablespoon grated gingerroot
1 1/2
teaspoons garlic salt
1/2
teaspoon dry mustard
1/2
teaspoon onion powder
2
egg whites
1/3
cup butter or margarine, cut into pieces
Preparation
Heat oven to 325°F. In 15x10x1-inch pan, spread almonds. Bake 25 to 30 minutes, stirring occasionally, until lightly toasted.
Meanwhile, in small bowl, mix remaining ingredients except egg whites and butter; set aside. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Continue beating, gradually adding sugar mixture. Fold in almonds.
Place butter in same pan. Place in oven 3 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 30 to 35 minutes, stirring every 10 minutes, until almonds are brown and no butter remains. Cool completely, about 1 hour. Store in airtight container.
