Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine granulated sugar, cinnamon and cayenne into a stainless-steel bowl.
Whisk together until thoroughly combined and smooth. Set aside.
Combine egg whites and brown sugar into a separate stainless-steel bowl.
Whisk together until thoroughly combined and smooth.
Add almonds to the egg white/sugar mixture.
Gently toss together to combine and thoroughly coat the almonds evenly with the egg white/sugar mixture.
Spread almonds in a single even layer onto silpat lined sheet trays, no more than 1 lb per full sheet tray.
Toast in a preheated 300°F oven until golden brown, about 12-15 minutes.
Carefully rotate the trays and stir the nuts halfway through, if needed, to ensure even cooking.
Remove from the oven.
Carefully add to the reserved sugar/spice mixture.
Gently toss to combine and thoroughly coat the almonds evenly with the sugar/spice mixture.
Spread almonds in a single even layer back onto the lined sheet trays.
Cool completely.
Transfer to clean airtight food storage containers. Cover, label, date and store for service.
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