Instructions: Preheat oven to 325 degrees. Place butter on a 15 1/2- by 10 1/2 inch jelly-roll pan. Place pan 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 jelly-roll pan, toss with butter. Bake for about 40 minutes, tossing every 10 minutes until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container for up to 2 weeks.

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