In a medium sized bowl, stir together the water and egg white. Add in sugar, cinnamon, cloves, allspice, and salt. Stir to combine. Allow to sit until sugar dissolves, about 15 minutes.

While waiting for sugar to dissolve, line a rimmed baking sheet with parchment or silpat. (Seriously, do this step. The original recipe says you can grease the pan, but then the notes also say the nuts will stick and break if you allow them to cool on the pan. Let’s make it easier on ourselves and just use some parchment. No sticking.)

Dip nuts in egg mixture and spread on cookie sheet flat side down. Bake at 250 degrees for 1 hour. Remove from oven. Using a wide spatula, scrape the nuts off the cookie sheet so they aren’t sticking to the parchment but allow them to remain on the pan to cool. Allow to cool. Store in an airtight container. If not using right away, you can freeze.