- 1/3 cup butter
- 2 egg whites, room temperature
- pinch salt
- 1 cup sugar
- 3 cups whole natural almonds
- 4 tsp. cinnamon
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.
* Total alpha-tocopherol equivalents