Cinnamon Sugar Almonds

Directions

1. 1
   Begin by spreading the almonds in an even layer on two baking sheets (the ones with a lip) and roasting them at 350°F for 30 minutes. Stir after 15 minutes so they roast evenly.
2. 2
   While the nuts are roasting, lightly beat the egg white and water in a bowl.
3. 3
   Once the nuts are done, dump them into a very large bowl while they are still hot and pour over the cinnamon, sugar and optional Chinese 5 spice. Then very quickly add the beaten egg white and start stirring! Work very fast so the egg won't scramble.
4. 4
   These nuts aren't overly sweet like the ones you get at the fair. They have a nice hint of sweetness. So if you want, add more sugar now. The egg white and water mixture acts as a glue for the cinnamon and sugar so add more sugar and/or cinnamon while it is all still wet.
5. 5
   Cover one baking sheet with parchment paper, for easy clean up, and pour all the almonds onto the cookie sheet and cook for an extra 10 minutes at 350°, stirring after 5 minutes.
6. 6
   Let cool completely and store in an airtight container.