from the kitchen of Judi Jackson

CINNAMON GLAZED ALMONDS

1/3 c butter
2 egg whites, at room temperature
pinch of salt
1 c sugar
3 c whole natural almonds
4 tsp cinnamon

Preheat oven to 325 degrees. Place butter on 15 1/2 by 10 1/2 inch pan; place on 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 almonds 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 air-tight container up to 2 weeks. Makes 3 cups. You can use other nuts such as cashews or pecan, etc.