Cinnamon-Roasted Almonds

1 egg white

1 t cold water

4 cups almonds

1/2 cup sugar

1/4 t salt

1/2 to 1 t cinnamon (I used 1/2 as called for in the original recipe, but felt like it needed a bit more cinnamon)

Preheat oven to 250. Lightly grease a 10x15 jelly roll pan.

Lightly beat egg white, add water and beat until frothy. Add nuts and stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 1 hour stirring occasionally (every 15 minutes); let cool and store in an airtight container.