1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 large egg white
2 teaspoons vanilla extract
1 pound whole raw cashews (about 3 cups)
Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.
Place the brown sugar, granulated sugar, salt, and cinnamon in a small bowl and mix to combine, making sure there are no clumps.
Whisk the egg white and vanilla in a large bowl until very frothy, about 2 minutes. Add the cashews and toss to coat evenly. Sprinkle the sugar mixture over the nuts and toss until evenly coated.
Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring once or twice, until the nuts are golden-brown, about 30 minutes total.
Place the baking sheet on a wire rack and let the nuts cool completely. Use your hands to break up the nuts into small clusters.