From the ALMOND BOARD OF CALIFORNIA

Makes 24 servings

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

INGREDIENTS

1/3 cup butter

2 egg whites, at room temperature

Pinch of salt

1 cup sugar

3 cups whole natural California almonds

4 teaspoons cinnamon

DIRECTIONS

1.Preheat oven to 325 degrees.

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.

5.Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.

Find this recipe and more holiday treats at almonds.com