To make cinnamon-roasted almonds, coat almonds with whisked egg whites and vanilla extract, and then combine them in a bowl with brown and white sugar, cinnamon and salt. Spread the almonds on a baking sheet, and bake until the coating is dry.
Beat 2 egg whites and 2 teaspoons of vanilla extract in a large bowl, and then add 5 cups of whole almonds and toss to coat. Add 1 cup each of brown and white sugar, 1 tablespoon of ground cinnamon and 1/2 teaspoon of salt, and stir until blended. Spread the mixture on a baking sheet lined with parchment paper, and then bake for 75 minutes at 250 degrees Fahrenheit, stirring every 15 minutes.
For a lighter variation, make sugar-free cinnamon-roasted almonds by whisking 1 egg white and 1 teaspoon of cold water together in a large mixing bowl until frothy. Add 2 cups of whole raw almonds and stir to coat. Add 1 tablespoon of ground cinnamon, 1/4 teaspoon of grated nutmeg and a pinch of salt, and stir again. Spread on a parchment paper-lined baking sheet, and cook at 250 degrees Fahrenheit for 1 hour, stirring occasionally. Allow the almonds to cool, and then store them in an airtight container.