Preheat oven to 250 degrees F (120 degrees C). Lightly grease 2 10x15 inch jellyroll pans.
Lightly beat the egg whites; add vanilla and almond extract, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pans.
Bake for 1 1/2 hours in the preheated oven, stirring occasionally after the initial 30 minutes, until golden. Allow to cool, then store nuts in airtight containers.