• In a large bowl add your nuts.
• In a medium bowl whisk together the egg whites and vanilla extract until just frothy.
• Toss the egg whites into the nuts until all coated.
• Next mix together both sugars, salt, and cinnamon.
• Toss until all is mixed and coated.

Slow Cooker Method

• Lightly spray your slow cooker with non-stick spray.
• Add in your nuts.
• Cover and cook on low for 3 hours stirring frequently.
• Once done cooking spread the nuts onto a parchment paper-lined tray or baking sheet and let cool and set.

Baking Method

• Pour nuts onto a parchment-lined baking sheet in a single layer.
• Bake at 325°F for about 35 minutes, stirring every 10 minutes or so.
• Remove pan from oven and let cool completely.
• Once cool store in an airtight container for up to a week.