Lightly grease a 10-x-15-inch jelly roll pan and set aside.
In a small bowl, lightly beat egg white.
Add water and beat until frothy. Add almonds and stir until well coated.
In a separate bowl (or in a resealable plastic bag), mix sugar, cinnamon and salt. Sprinkle over nuts and toss to coat, then spread nuts evenly on the greased pan.
Bake for 1 hour, stirring occasionally, until golden. Let cool before enjoying.