🌎 The World Cookbook

4 cups whole blanched almonds
1 large egg white
1 Tbsp pure vanilla extract
½ cup granulated sugar
½ cup packed light brown sugar
2 tsp ground cinnamon
¼ tsp salt

Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan. In a medium-size mixing bowl using an electric mixer, beat together the egg white and vanilla extract until the egg white has expanded and looks creamy and light beige in color. Add the almonds to the mixing bowl. Coat the almonds with the beaten egg white stirring until evenly coated. Place the granulated sugar, brown sugar, cinnamon and salt in a large plastic storage bag. Seal the bag and shake to combine. Drop the egg white coated almonds into the sugar mixture. Seal the bag and shake until the almonds are coated on all sides. Spread in a single layer on the prepared jelly roll pan then bake for 1 hour stirring every 15 minutes. Spread on wax paper and cool completely. Store tightly covered at room temperature.