Preheat the oven to 225oF. Beat the egg white with 1 tablespoon water, add sugar, salt and cinnamon. Whisk together the first 4 ingredients until they are well blended. Add the nuts and, with a folding action, coat the nuts with the seasoned egg white. Place a piece of cooking parchment paper in a cookie sheet, spread the nuts on the parchment; bake for 1 hour, stirring every 15 minutes. Allow to cool. Store in a jar or other container with a tight fitting lid.
Things to consider:
Make sure the nuts are FRESH, the current year's crop. Nuts will go rancid and will taste awful.
The cinnamon: if your cinnamon is over a year old, discard and buy new.
