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1
Preheat the oven to 300F.
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2
Generously spray a baking sheet with nonstick spray.
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3
Break the eggs into a large bowl and beat well with a fork or whisk.
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4
Add the vanilla, cinnamon, salt, and 1/3 cup sugar, and beat until blended.
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5
Add the nuts and stir until they are thoroughly moistened.
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6
Let stand 5 minutes.
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7
Transfer the nuts, plus any remaining liquid, to the prepared baking sheet, and push together into a single layer, so the nuts are touching, but not piled vertically.
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8
(It should be one large, flat mass.)
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9
Bake on the center rack of the oven for 15 minutes, then use a spatula to scrape the nuts and their coating from the bottom of the baking sheet, and rearrange everything, so nothing is sticking and the nuts get moved around a bit.
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10
This helps them cook evenly.
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11
Bake another 15 minutes, then remove from the oven.
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12
If your taste runs sweet, you can sprinkle the nuts with 1 to 2 teaspoons additional sugar while they are still hot and on the baking sheet.
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13
Let the nuts cool completely on the baking sheet, then transfer them to clean jars with tight-fitting lids for storage.
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14
(You can also just transfer them to bowls for instant eating.)
