Method

1. Preheat the oven to 120°C. Line a large, rimmed baking try with baking paper.
2. Add sugars, cinnamon, salt and ginger into a small bowl and stir to combine well. Set aside.
3. In a large mixing bowl, combine the egg white and vanilla and beat until frothy.
4. Add the almonds to the bowl with the egg whites and stir to combine. Add the sugar mixture and stir through.
5. Spread the almonds out in a single, even layer on the baking tray and place in the oven. Bake for 1 hour, stirring every 15 minutes.
6. Once crispy, remove the almonds from the oven and allow to cool completely on the tray.
7. Store in an airtight container at room temperature for about a week.