This is a simple recipe for cinnamon roasted almonds that doesn't require any fancy ingredients or equipment. I make a few batches each holiday season for snacking and to include with gifts.

They make a nice addition to a plate of goodies that you're giving away, sprinkled around cookies and truffles, or tied in a small bag to go with a gift. They're very easy, but taste wonderful and make your house smell yummy.

Step 1: Ingredients and Supplies

Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon

Also preheat your oven to 250 F.

Step 2: Prepare Almonds

Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

Step 3: Combine Dry Ingredients

In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

Step 4: Coat Almonds

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.

Step 5: Roast, Stir, Repeat . . . Enjoy!

Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat!