Butter bottom and sides of a 15″ x 10″ x 1.5″ jelly-roll pan.
With an electric mixer, beat egg white and vanilla extract in a medium bowl until egg has expanded and looks creamy and light beige in color. Note: The bowl should be thoroughly clean and free of any grease or butter or the eggs whites will not whip.
Add almonds to the bowl, stirring to coat with mixture.
Plac ethe granulated sugar, brown sugar, cinnamon and salt in a large zip-lock bag.
Seal the bag and shake to mix.
Drop the coated almonds into the sugar mixture.
Seal the bag and shake to coat.
Spread in a single layer on the perpared jelly-roll pan.