1 egg white
1/3 c. sugar
1 tsp. cinnamon
2 c. whole nuts, pecans, almonds or walnuts
1 tbsp. butter

Beat egg white in medium bowl until barely stiff. Gradually beat in sugar mixed with cinnamon. Stir in nuts until well covered. Microwave butter in a microproof 13 x 9 inch baking dish, on high for 45 seconds or until melted; spread over bottom.

Spread nut mixture evenly on baking sheet. Microwave on high for 4 to 5 minutes, gently stirring once or until nuts are glazed and dry. Remove from pan and spread on waxed paper until cool. Break apart. Store in covered container. Yields about 2 cups.