4 c. whole, raw almonds
butter (to grease pans)
1 egg white
1/3 c. white granulated sugar
1/3 c. dark brown sugar, packed
2 tbsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. salt

Preheat oven to 350°F. Spread almonds in a single layer in baking pan.

Bake 8 to 10 minutes until lightly toasted. Remove from oven and cool completely, about 30 minutes. Reduce oven temperature to 300°F. Generously grease 2 baking pans.

In a large bowl, whisk egg white until foamy. Whisk in sugars, vanilla, cinnamon and salt. Stir in almonds; toss until well coated. Divide nuts between pans, spreading them out in a single layer.

Bake for 10 minutes. Remove from oven; stir and separate almonds that are stuck together. (Nuts will be very sticky now but will become crisp as they cool.) Return to oven and bake another 10 to 12 minutes until nuts are pale golden brown and appear dry. Remove from oven and let sit for 3 to 5 minutes. When nuts begin to harden, quickly loosen them from the pan with a metal spatula and spread out on waxed paper to finish cooling. Separate into individual pieces or small clusters. Store in airtight container up to 1 week.

Makes 5 1/2 cups.