Spread almonds or mixed nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 minutes. Remove from oven; let stand to cool (about 30 minutes).

In a large mixing bowl beat egg white and water with a wire whisk or rotary beater until frothy. Stir in granulated sugar, brown sugar, cinnamon, and salt. Stir in cooled nuts. Spread nuts in a single layer in a greased 15x10x1-inch baking pan.

Bake in a 325 degree F oven about 20 minutes or until nuts appear dry, stirring once halfway through baking. Spread on waxed paper, separating into individual pieces or small clusters to cool. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 5-1/2 cups nuts.

Fill the dish with almonds. Cut a piece of cellophane approximately 10 inches longer than the dish. Wrap the container, taping to secure. Tie ribbon around both ends of cellophane to resemble hard candy

Use a Chinese-food take-out box or a cylinder-shape container in place of the cut-glass dish.

Cut-glass dishColored cellophaneScissorsTapeRibbon