How to Make Cinnamon Almonds
To make cinnamon almonds, start by beating egg whites with water until they're frothy, then stir in the almonds. Next, add salt and cinnamon, and stir until the almonds are evenly coated. Then, spread the almonds on a parchment lined baking sheet, and bake for 1 hour at 250 degrees F. As they bake, make sure to flip them every 20 minutes to ensure even cooking on all sides. Once the almonds are done, let them cool before serving, and store any leftovers in an airtight container.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.  Beat the egg white with the water until it turns white and frothy. Separate an egg white from the yolk by passing the yolk back and forth between the two halves of the egg shell. Pour the egg white into a medium-sized bowl and add the water. Beat the egg white and water with a whisk until the mixture turns frothy. Discard the egg yolk, or save it for another recipe. Stir in the almonds. Add the almonds into the bowl, then stir them using a rubber spatula until they are evenly coated with the egg white mixture. Stir together the salt and cinnamon in a separate bowl. If you want your almonds to be sweeter, and more like candied almonds, add 3 tablespoons (45 grams) of white sugar and 3 tablespoons (37.5 grams) of brown sugar. If you want a more complex flavor, add ¼ teaspoon of ground nutmeg. Sprinkle the cinnamon mixture over the almonds, then stir everything together again. Keep stirring until the almonds are evenly coated with the cinnamon mixture. Be sure to scrape the bottom and sides of the bowl often! Spread the almonds in an even layer on the prepared baking sheet. If the almonds are grouped together, they may stick and not bake properly. Bake the almonds for 1 hour, stirring every 20 minutes. Be sure to turn the almonds as you stir them, so that each side gets evenly baked. Also, make sure that you spread the almonds back out to an even layer—don't leave them piled together. Allow the almonds to cool before you serve them. If you have any leftovers, store them in an airtight container. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.  Toss the almonds with 1 tablespoon (15 milliliters) of olive oil. Put the almonds into a medium-sized mixing bowl, then drizzle the olive oil on top. Toss and stir the almonds until they are evenly coated with oil. Combine the ground cinnamon and salt in a separate bowl. If you want something sweeter, add 2 teaspoons of powdered sugar. If you are a strict vegan, or don't have any powdered sugar at home, you can use a vegan sugar substitute—just make sure that it is powdered. The fine texture of powdered sugar (and other sweeteners) allows it to dissolve better. If you can't find any powdered sugar at all, you can try using plain sugar instead. Add the cinnamon mixture into the almond, and stir to combine. Keep stirring with a rubber spatula until the almonds are evenly coated. Spread the almonds evenly on the prepared baking sheet. Make sure that the almonds are in a single layer. If they are clumped or piled together, they may stick or not cook evenly. Bake the almonds for 1 hour, stirring every 20 minutes. Flip the almonds over as you stir them, so that each side gets evenly baked. Also, make sure that you spread the almonds back out to a single, even layer. Let the almonds cool before you serve them. If you have any leftovers, put them into an airtight container, and store them in a cool, dry place. Coat the inside of your slow cooker with non-stick cooking spray. This will prevent the almonds from sticking to the inside of your cooker. Make sure that that cooker is on a heat-safe surface. Mix together the white sugar, brown sugar, cinnamon, and salt. Pour both sugars into a medium-sized mixing bowl, then add the cinnamon and salt. Stir everything together until combined, then set the bowl aside. Beat the egg white and the vanilla extract together in a separate bowl until the egg white turns white and frothy. Separate an egg white from the yolk by passing the yolk between the two shell halves. Put the egg white into a separate mixing bowl, then add the vanilla extract. Beat the two together until the egg white turns white and frothy. Save the egg yolk for another recipe. Add the almonds into the egg white mixture, and toss them to coat. Keep tossing the almonds until they are evenly coated. The egg white mixture will help the sugar mixture stick to the almonds. Add the sugar mixture to the almonds, and toss to coat. Once again, keep tossing the almonds until they are all coated with the sugar mixture. Transfer the almonds to the slow cooker, and cook on high for 2 hours. Every 20 minutes, open the slow cooker and give the almonds a stir. Pour ¼ cup (60 milliliters) of water into the slower cooker and stir to break up any clumps. The water will allow the sugar to caramelize and help give the almonds that crunchy, candied coating. Cook the almonds on low for 1 more hour, stirring them every 20 minutes. During this time, you can cover a baking sheet with parchment paper. You won't be baking these, but you will need something to dry them out on! Transfer the almonds to the baking sheet, separate any clumps, then allow them to harden. Be careful when handling the almonds, as they will be very hot. It might be a good idea to use a spoon or spatula to break them apart. Let the almonds cool, then serve them. If you have any leftovers, transfer them into an airtight container, and store them in a cool, dry place. 
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Beat the egg white with the water until it turns white and frothy. Stir in the almonds. Stir together the salt and cinnamon in a separate bowl. Sprinkle the cinnamon mixture over the almonds, then stir everything together again. Spread the almonds in an even layer on the prepared baking sheet. Bake the almonds for 1 hour, stirring every 20 minutes. Allow the almonds to cool before you serve them. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Toss the almonds with 1 tablespoon (15 milliliters) of olive oil. Combine the ground cinnamon and salt in a separate bowl. Add the cinnamon mixture into the almond, and stir to combine. Spread the almonds evenly on the prepared baking sheet. Bake the almonds for 1 hour, stirring every 20 minutes. Let the almonds cool before you serve them. Coat the inside of your slow cooker with non-stick cooking spray. Mix together the white sugar, brown sugar, cinnamon, and salt. Beat the egg white and the vanilla extract together in a separate bowl until the egg white turns white and frothy. Add the almonds into the egg white mixture, and toss them to coat. Add the sugar mixture to the almonds, and toss to coat. Transfer the almonds to the slow cooker, and cook on high for 2 hours. Pour ¼ cup (60 milliliters) of water into the slower cooker and stir to break up any clumps. Cook the almonds on low for 1 more hour, stirring them every 20 minutes. Transfer the almonds to the baking sheet, separate any clumps, then allow them to harden. Let the almonds cool, then serve them. 