Preheat oven to 300°F (150°C), line a large baking sheet with parchment paper and set aside.
Mix sugars, salt and cinnamon in a medium bowl. In another bowl, beat egg white with water and vanilla, just until frothy. Add almonds to the egg white mixture and stir until all nuts are coated. Sprinkle with sugar and keep tossing almonds with a spoon until all are evenly coated.
Spread almonds out on the baking sheet in a single layer. Bake for 30 minutes, stirring every 10 minutes.
Remove almonds from the oven and let them cool. Separate those that are sticking together. Store almonds in an airtight container (or several if you’re making gifts) at room temperature and eat within two weeks.
Notes
You can make this same recipe with other nuts or you can do a mix (e.g. almonds, hazelnuts, cashews, pecans). Cinnamon and vanilla are my favorite to use, but you can add other spices, like all spice or nutmeg, etc.
If you can’t get glass jars, you can use small cellophane bags and ribbon. Whatever you end up using, if you’re making these to give as gifts, make sure it’s airtight.