Candied Nuts

2 egg whites
2 teaspoons vanilla
4 cups whole almonds or pecans
1 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon




Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.





Bake for 1 hour at 250 degrees on a lightly greased 10x15 jellyroll pan, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.