1/3 cup butter 2 egg whites, at room temperature 1 pinch of salt 1 cup sugar 3 cups whole natural almonds 4 tsp cinnamon
1 Preheat oven to 325 degrees. 2 Place butter on 15 1/2 x 10 1/2-inch jelly roll pan; place in oven to melt butter, about 7 minutes. 3 Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. 4 Pour almond mixture onto jelly roll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. 5 Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.
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