Preheat oven to 250°F. Prepare large rimmed baking pan (sheet pan) by lining with parchment paper or a Silpat baking mat.
In a large mixing bowl, whisk egg white and water until frothy. Add almonds and stir to coat Sprinkle on cinnamon, nutmeg and salt; stir again until almonds are well coated.
Spread almonds on prepared baking pan. Bake for 1 hour, stirring 3-4 times during cooking.
Let cool completely before storing in an airtight container.
Notes
Makes 3 cups, or 12 servings (1/4 cup).
Cinnamon almonds will keep on the counter in a tightly sealed container for a couple of weeks, in the refrigerator for a few months, or in the freezer for up to a year.
Have a sweet tooth? Combine 3/4 cup sugar with the cinnamon, nutmeg, and salt. After tossing the almonds in the egg white, sprinkle on the sugar mixture and stir until coated. Bake as directed.
Cinnamon almonds make a great gift! Fill a pretty jar (even a recyled jar is fine) and tie a ribbon or other decorative doodad around it.