Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy.
Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat.
Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 300° for 15 minutes. Stir almond mixture; reduce oven temperature to 275°. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes. Break apart any clusters. Cool completely.