Makes 3 cups
| 1/3 c | butter |
| 2 | egg whites, at room temperature |
| pinch | salt |
| 1 c | sugar |
| 3 c | whole nuts (pecans, almonds) |
| 4 tsp | cinnamon |
- Preheat oven to 325 degrees.
- Melt butter; place in jelly roll pan.
- Beat egg whites with salt until frothy.
- Gradually add sugar, beating to stiff peaks.
- Fold in cinnamon and nuts.
- Pour mixture onto jelly roll pan; toss with butter.
- Bake about 40 minutes, tossing every 10 minutes, until nuts are crisp.
Serve warm or at room temperature. Store cooled nuts in airtight container up to 2 weeks.
