• 1/3 cup butter
• 2 egg whites, room temperature
• pinch salt
• 1 cup sugar
• 3 cups whole natural almonds
• 4 tsp. cinnamon

Preheat oven to 325°.

Place butter on 15.5" x 10.5" jellyroll pan; place in oven to melt butter (about 7 minutes).

Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks.

Gently fold in almonds and cinnamon. 

Pour almond mixture onto jellyroll 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.

Per serving: 300 calories, 20g fat, 4g saturated fat, 13g monounsaturated fat, 3.1g polyunsaturated fat, 21g carbohydrates, 6g protein, 12mg cholesterol, 5g fiber, 109mg calcium, 106mg magnesium, 251mg sodium, 280mg potassium, 2mg vitamin E*

* Total alpha-tocopherol equivalents