4 c. (1 lb.) mixed, fresh shelled, unsalted nuts (select from pecans, walnuts, almonds or hazelnuts; do not use peanuts)
6 tbsp. unsalted butter, cut into pieces
2 egg whites
Pinch of salt
1/2 to 1 tsp. ground cinnamon
6 tbsp. granulated sugar

Shake nuts in a colander to remove pieces of shell, nut skin or small pieces of nuts that might burn when roasting. Spread nuts on a rimmed baking sheet, such as a jelly roll pan, and roast in a 325 degree oven for 15 to 20 minutes or until lightly browned, stirring occasionally. Remove from oven and set aside until completely cooled. Transfer nuts to a bowl. Wipe pan clean.

Line the same rimmed baking sheet with heavy duty foil. Melt butter on pan in a 325 degree oven.

Meanwhile, in a large mixing bowl (preferably stainless steel), with electric mixer on high speed, beat egg whites and the pinch of salt until stiff. Stir cinnamon into sugar (using the greater amount if it's your favorite spice). Gradually beat sugar mixture into the egg whites 1 tablespoon at a time, beating well after each addition. Continue beating until it becomes a very thick meringue.

Fold cooled nuts into meringue, making sure they are well coated. Spread nuts over top of melted butter. Bake in a 325 degree oven 25 to 30 minutes, stirring every 10 minutes with a wooden spoon. (This is important if nuts are to brown evenly.)

During the final 10 minutes of baking, nuts may be sufficiently browned; watch closely. Remove from oven to wire rack and let cool completely. Store in an airtight container. Makes enough for 2 delicious gifts.