Prepare a baking sheet with non-stick cooking spray or parchment.
Add the egg white and vanilla to a mixing bowl and blend until frothy.
Coat almonds and pecans with frothy egg white mix.
In a separate bowl, combine the sugars, cinnamon and salt. Whisk until combined.
Sprinkle the cinnamon and spice mix over the nuts and turn with a spatula until all are evenly coated.
Add the nuts to your baking sheet and roast for 1 hour, 15 minutes. Stir/turn every 20 minutes to ensure even roasting. If you're in a pinch and need to speed up roasting time, you can roast them at 300℉ for 40 minutes (stirring every 12-15 minutes).
Enjoy the nuts warm or allow them to fully cool before storing extras in a ziplock bag or airtight container.
They will stay good for 2 weeks if you need to make them ahead.
Notes
You can use whatever nut combo you like best, just make sure you are using 16oz. I love almonds and pecans, but walnuts would also be a delicious addition!
Course: Dessert, Snack
Cuisine: American
Keyword: cinnamon and sugar roasted almonds and pecans