Preheat oven to 300°F and prepare a baking sheet by lining it with parchment paper.
Mix both sugars, cinnamon, cocoa, and salt with a whisk in a medium bowl. Set aside 2 tablespoons of the sugar mixture.
In a large bowl, whisk together egg white, water, and vanilla extract until egg whites become frothy.
Toss nuts in the egg white mixture until completely coated, and all crevices in the nuts look wet with the mixture.
Add the sugar mixture to the large bowl and toss with nuts until they are completely coated.
Place the nuts on the baking sheet in a single layer. Bake for 35 to 40 minutes, tossing every 15 minutes to help cook evenly on all sides.
Once the nuts are done the cooking (crispy, but not burnt), remove from oven and sprinkle with the remaining 2 tablespoons sugar mixture.
Cool nuts completely on the baking sheet and store in an airtight container.
Use 2 teaspoons pumpkin pie spice blend instead of the cinnamon and cocoa.
Add 1 tablespoon applesauce to the wet ingredients and then use 2 teaspoons pumpkin pie spice instead of the cinnamon and cocoa for apple pie candied nuts.
Use 1 teaspoon ground ginger and 1 teaspoon cinnamon instead of the cinnamon and cocoa.
Use chai tea spices (cinnamon, cardamom, pepper, ginger, etc.), or any other spice blend in place of the cinnamon and cocoa.