(by Shirley McNevich)
1 egg white
1 tsp. cold water
4 cups whole almonds
1/2 cup white sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10" x 15" jellyroll pan. Lightly beat the egg white in a bowl--add water and beat until frothy but not stiff. Add the nuts and stir until well coated. Mix the sugar, salt, and cinnamon in a bowl and sprinkle over the nuts. Toss to coat the nuts, and spread the mixture evenly on the prepared pan. Bake at 250 degrees for 1 hour. Stir occasionally and bake until golden. Allow to cool, then store nuts in airtight containers.
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