Preheat over to 350 degrees.
Spread almonds in a single layer on baking sheet. Bake for 10 minutes.
Remove from over and place on wire rack; cool 30 minutes.
Reduce oven temperature to 325 degrees.
Grease 15x10x1 pan (or line with parchment paper); set aside.
With a wire whisk, beat egg white and water in a large bowl until frothy. Stir in granulated sugar, brown sugar, pumpkin pie spice and salt. Stir in cooled almonds. Spread almonds in a single layer in prepared pan.
Bake approximately 20 minutes or until almonds appear dry, stirring once halfway through baking.
Transfer nuts to waxed paper, separating almonds into individual pieces; cool completely.
Place almonds in air tight decorative container for gift giving or air tight containers for storage in refrigerator. Store in refrigerator up to 1 week. Makes 5-1/2 cups.