Preheat oven to 120C. Line a baking sheet with parchment paper. Set aside.
In a small bowl, whisk together brown sugar, caster sugar, cinnamon and salt. Set aside.
In a medium bowl, use an electric whisk to combine the egg white, water and vanilla until very frothy. I whipped mine until semi-stiff peaks formed.
Add the almonds to the frothy egg mixture and use a spatula to ensure an even coating.
Add sugar mixture to almonds and toss again with spatula to evenly coat. Spread mixture into an even layer on prepared baking sheet and bake in preheated oven, tossing every 15 minutes (three times throughout baking), for 60 minutes total.
The nuts are kind of a pain to toss the first time - the mixture is very sticky - but it gets easier every time! It's important to make sure to toss every single nut.
Let cool, then store in an airtight container for up to one week.