1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural almonds
4 teaspoons cinnamon

Preheat oven to 325 degrees. Place butter in a 13" X 9" 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 pan; toss with butter. Bake about 40 minutes,
tossing every 10 minutes, until almonds are crisp. Serve warm or at room
temperature. Store cooled almonds in airtight container up to 2 weeks.