Step 1

Preheat oven to 250 degrees F.  Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray.  Set aside.

Step 2

To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine.  Set aside.

Step 3

Add egg white to a larger mixing bowl and beat with hand mixer until frothy.  Add vanilla bean paste and beat again to combine.  This can be done with a whisk, but will take longer.

Step 4

Add almonds to bowl with the egg whites and stir to combine.  Add sugar mixture and stir again to combine.

Step 5

Spread almonds out in a single, even layer on prepared baking sheet.  Bake for 1 hour, stirring almonds every 15 minutes.

Step 6

After almonds have baked an hour, taste one almond to check for desired crispiness.  Adjust baking time per your tastes.

Step 7

Let almonds cool, uncovered.

Step 8

Nuts can be served warm or at room temperature.  Store in an airtight container at room temperature for 1-2 weeks.