Preheat oven to 300F. Line a half sheet pan with a silicone baking mat or parchment paper.
In a large bowl, mix the egg white until frothy.
Stir in the vanilla extract.
Add the almonds, and toss to coat in the egg white mixture.
Add the sugars, salt, and cinnamon.
Toss to combine.
Spread the nuts into an even layer in the prepared pan.
Bake until the almonds are crisp, about 25-30 minutes.
Let cool to room temperature before serving.
Notes
Vanilla extract: If you'd like stronger cinnamon flavor, you can substitute part of the vanilla extract with cinnamon extract or flavor.
Granulated sugar: I don't make these almonds super sweet. If you want a sweeter almond with more of a glaze on it, feel free to increase the amount of sugar by 1-2 tablespoons.
Brown sugar: I use light brown sugar, but light or dark brown sugar will work. Also, if you want a sweeter almond, feel free to increase the amount of sugar by 1-2 tablespoons.
Cinnamon: If you like a strong cinnamon flavor or if you increase the amount of sugar, I recommend increasing the amount of cinnamon to 2½ or 3 teaspoons.
Pan: If you don't have a half sheet pan, a rimmed jelly roll pan (15x10x1) will also work.
Preparing the pan: If you don't have silicone baking liners or parchment paper, you can use nonstick baking spray to grease your pan.