1/3 c  Butter

           Salt
      1 c  Sugar

      3 c  Blanched almonds

      4 ts Cinnamon

  Place butter on 15x10" jellyroll pan and heat in 325'F. oven until
  butter melts, about 7 minutes. Meanwhile, beat egg whites with dash
  of salt until frothy, then gradually add sugar, beating to stiff
  peaks. Gently fold in almonds and cinnamon. Pour almond mixture into
  jellyroll pan and stir, coating with butter. Bake, stirring every 10
  minutes, until almonds are crisp, about 40 minutes. Serve warm or at
  room temperature.
  Makes 3 cups.