Cinnamon Sugar Almonds

Preheat the oven to 250ºF. Line a baking sheet with parchment paper.

In a large bowl, mix together brown sugar, granulated sugar, cinnamon and salt until well combined. In another bowl, whisk together the egg white and vanilla until frothy.

Add the almonds to the bowl of frothy egg whites and toss until the nuts are completely coated. Then pour the coated nuts into the bowl with the cinnamon sugar mixture and toss until they are well coated. Pour the nuts onto the prepared baking sheet and spread them out evenly.

Bake for 1 hour, stirring every 15 minutes. Allow the nuts to cool completely on the baking sheet. Store in an airtight container at room temperature for 2–3 weeks.

Recipe adapted from Joelen of What’s Cookin’ Chicago?