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Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
Whisk 1 egg white and 1 tablespoon water in a medium bowl until foamy. Add 4 cups almonds; stir until evenly coated.
In a small bowl, combine ¼ cup brown sugar, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon salt, ¾ teaspoon pepper and ½ teaspoon cardamom. Sprinkle over the almonds; toss to coat evenly.
Spread the almonds in a single layer on the prepared baking sheet. Bake, stirring once or twice, until dry and lightly browned, about 45 minutes. Let cool completely on the baking sheet, about 20 minutes.