Directions:

• Preheat oven to 250 degrees and grease a large baking sheet.
• Combine sugar, salt, and cinnamon in a small bowl. Set aside.
• In a large bowl, whip the egg white and vanilla until it gets frothy, about 1 minute.
• Add almonds to the egg mixture and stir until they're evenly coated.
• Pour the dry mixture over the almonds and mix together until they're evenly coated.
• Spread the almonds into an even layer on the baking sheet. Bake for 1 hour, stirring every 15 minutes.
• Remove the almonds, stir once more, then allow to cool.
• Store in an airtight container for up to 2 weeks, or in the freeze for up to 3 months.