1Place butter on 15x10\" jellyroll pan and heat in 325 degree oven until butter melts, about 7 minutes.
2Meanwhile, beat egg whites with pinch of salt until frothy, then gradually add sugar, beating to stiff peaks.
3Gently fold in almonds and cinnamon.
4Pour almond mixture into jellyroll pan and stir, coating with butter.
5Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.
6Serve warm or at room temperature.