2 egg whites
Salt to taste
1 cup sugar
3 cups blanched almonds
4 teaspoons cinnamon
Place butter on 15x10-inch jellyroll pan and heat in a 325 degree oven until butter melts, about 7 minutes.
Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating with butter.
Bake; stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature.
Makes 3 cups.