1 egg white or 2T egg substitute (use 2T water for vegan)
1t water
4 cups raw almonds (or any mixture of raw nuts)
1 cup packed brown sugar (can reduce to 3/4 cup)
1/2t salt
1t cinnamon

Directions:

1. Preheat the oven to 250. Pour egg into a large bowl and whisk or beat until very frothy but not until stiff peaks form. Add water and mix. Add the nuts and stir until they are well coated.

2. Combine the sugar, salt and cinnamon in a small bowl and mix into the almonds until they are well coated. Line 2 baking sheets with tin foil and spray with cooking spray. Spread the almonds onto the baking sheet into 1 layer.

3. Bake for 90 minutes, stirring every 20-30 minutes. Let cool completely before storing in a sealed bag or container.