This is a crunchy, heart-healthy snack to have around at holiday time when we all feel like snacking on something a little sweet. Great to have out at that family get-together for a healthier treat or to pack into a tin as a gift.

4 cups whole almonds
1 egg white
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
2 tbsp vanilla
1/2 tsp ground cinnamon
1 tsp salt

Toast almonds at 350 degrees for 8-10 minutes. Cool almonds and reduce temperature of oven to 300 degrees. Grease two large pans generously with butter, oil, or cooking spray. Whisk egg white until foamy, add sugars, vanilla, cinnamon, and salt. Continue whisking until combined. Stir in almonds; toss until well coated. Divide nuts between pans, spreading them into a single layer. Bake 10 minutes and then stir to separate almonds that may become stuck together. Bake another 10-12 minutes until nuts are a pale golden brown and appear to have dried out. Remove from oven and let sit 3-5 minutes. As nuts begin to harden, loosen them from the pan with a metal spatula and spread out on waxed paper to finish cooling. When cool, break into individual pieces or small clusters. Store in airtight container up to 1 week.