Preheat oven to 300°F and line a baking sheet with parchment paper. Prepare ingredients and set aside.
In a medium mixing bowl, add sugar, cinnamon and sea salt and stir to combine.
In a large mixing bowl, whisk together egg whites, vanilla and water until it becomes foamy.
Add in the mixed nuts and toss to combine, making sure to evenly coat all of the nuts. Top the nuts with the sugar mixture, stirring evenly to coat.
Add nuts to prepared baking sheet in a single layer and bake for 10 minutes. Stir nuts mixture and bake for another 10 minutes. Stir nuts mixture again and bake for another 10 minutes. Stir nuts once more and bake for another 5 minutes.
Remove nuts from oven and allow to cool completely. Once cooled, store in a covered container.
Notes
Storage: These candied nuts will keep for 2-3 weeks if stored in an airtight container. Variations: You can add in pumpkin seeds or swap out any nut. Sometimes I just do almonds, cashews and pecans. Uses: Use for a salad topping, as cold cereal, a sundae topping, a side to your meat and cheese tray, or package them up for a holiday gift!