I made two batches of these almonds in two days. I followed the directions exactly for the first batch, but altered a few things in the second. I turned out loving both batches for different reasons: the first was more savory, but the second was sweeter, and more of the sugars stuck to the almonds.
Here's what I did in the second batch for those who wonder:
In the first batch, I felt that the large amount of vanilla watered down the egg whites so the liquid mixture didn't stick well to the eggs. Thus, I cut the vanilla down to 2 teaspoons instead. The resulting liquid was much frothier and completely covered the almonds in a rich foam.
I used a dark brown sugar in both recipes. This, with the vanilla, I felt made the almonds much more savory than sweet. I also found other recipes for cinnamon almonds that used much more sugar than this one, so I increased my amount of white sugar to 1/2 a cup, keeping brown sugar constant.
With more sugar, and less liquid, my almonds were covered in a much stickier glaze that covered them completely and remained firmly attached after baking.
Like I said, I liked both batches, and to have the best of both worlds, I'm mixing both batches of almonds together for gifts, but if it's well-coated, sweet-more-than-savory almonds you're after, these might be some good tweaks.