1/8 tsp salt
1 cup sugar
3 cups whole natural almonds
4 tsp cinnamon
1/3 cup butter, melted
Preheat oven to 325* Beat egg whites with salt until frothy. Gradually stir in sugar beating into stiff peaks. Gently fold in almonds, cinnamon and butter. Pour mix into a 15 1/2 x 10 1/2 jellyroll pan. Bake for 40 minutes tossing every 10 minutes until almonds are crisp. Serve warm or at room temperature
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