Cinnamon-Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Lightly grease one 15 x 10 x 1 inch jellyroll pan.

Lightly beat the egg white; add water and beat until frothy but not stiff. Add the nuts and stir until well coated.

Sift together the sugar, salt and cinnamon. Sprinkle over the nuts and toss to mix.

Spread on pan and bake for 1 hour, stirring occasionally. Enjoy!