Preheat oven to 300 F. Line a baking sheet with a silpat or parchment paper and set aside.
In a medium bowl, whisk together the egg white with the water and vanilla until frothy, about 1-2 minutes. Set aside.
In a medium bowl, combine sugars and spices and set aside.
Pour the almonds into the egg whites and mix until coated.
Transfer to the sugar mixture and toss until coated.
Spread the almond mixture onto prepared baking sheet in an even layer and sprinkle with sea salt. Place into oven and bake for 25-30 minutes, stirring at least once half way through.
Allow to cool until no longer warm, about 1 hour. Then transfer to an air tight container for up to 2 weeks.