Cooking time: 50 minutes

Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack

Store cooled almonds in airtight container up to 2 weeks.

1.  Preheat oven to 170°C / 325°F.
2. Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes).
3. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon.
4. 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.