In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at
300°F for 25-30 minutes or until almonds are crisp, stirring once. Cool.
Store in an airtight container. Yield: about 4 cups.
|2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/|