Place egg whites and vanilla in a small bowl and whisk until frothy. I used a stick blender.
Pour cashews into egg mixture. Stir nuts until evenly coated. Dump cashews into bag containing sugar mixture. Shake until nuts are coated.
Spoon cashews onto a greased baking sheet. (Make sure you grease it well or the nuts will stick!)
Bake for one hour, stirring every 15 minutes. Once the nuts have cooled, place them in tins, jars or bags.