Preheat oven to 250 degrees F. For easy cleanup place parchment down on a baking sheet.
Beat the egg white and vanilla in a large bowl, beating until frothy. Add the pistachios and stir until they're all coated. Place them on the cookie sheet.
In a small bowl mix sugars, salt and cinnamon. Sprinkle mixture over pistachios, stirring them to coat. Make sure the pistachios are spread evenly in a single layer on the cookie sheet.
Bake for 1 hour to 1 hour, 30 minutes or until they are crunchy, stirring every 20 minutes. Remove from oven and serve!
Store in an airtight container at room temperature for 1 week, or place in the refrigerator for 3 weeks.