Preheat oven to 300 degrees. Line a baking sheet with parchment paper (don’t skip lining your baking sheet).

In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes Add the nuts and stir to coat well.

Stir in the sugars, cinnamon, salt, and cayenne and mix until nuts are evenly coated.

Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.

Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. The coating may appear bubbly and wet in the center of the baking sheet even when nuts are ready to be pulled from oven, but the coating will firm up as the nuts cool.

Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.

When nuts are cool enough to handle break into clusters. Transfer nuts to airtight containers or jars and store at room temperature for up to one month.