See below ingredients and instructions of the recipe
1/3 c Butter
2 Egg whites, room temperature
Pinch of salt
1 c Sugar
3 c Whole almonds
4 ts Cinnamon
Preheat oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch
jellyroll 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 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 in air-tight containers up
to 2 weeks. Preparation time: 10 minutes
: Cooking time: about 50 minutes