- 2 egg whites
- 1 teaspoon vanilla
- 4 cups whole almonds (or pecans)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Start by preheating your oven to 250°F. Lightly grease a 10×15-inch jellyroll pan or line it with parchment paper for easy cleanup.
In a large bowl, beat the egg whites and vanilla together until very frothy, but not stiff. Add the nuts to this mixture and stir until they are well coated.
In a separate bowl, combine the white sugar, brown sugar, salt, and ground cinnamon. Sprinkle this sugar mixture over the coated nuts, tossing them to ensure they are evenly coated.
Pour the nuts into the prepared pan, spreading them out in a single layer. Bake for 1 hour and 15 minutes, stirring every 15 minutes to ensure even roasting and to prevent sticking. The nuts are done when the coating is golden and dry.
Allow the nuts to cool in the pan. Once cooled, store them in airtight containers to maintain their crunch and freshness.