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Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together 1 large egg white and 1 tablespoon water until frothy. Add 3 cups raw nuts and toss until well coated.
Add 1 cup granulated sugar, 2 teaspoons ground cinnamon, and 1 teaspoon salt. Stir to coat.
Spread coated nuts in an even layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring halfway through, until dry and crisp.
Cool completely on the pan. Break apart any clusters before serving or storing.
In a large heavy-bottomed skillet over medium heat, combine 1 cup granulated sugar and 2 tablespoons water. Stir constantly until the sugar is fully dissolved.
Add 3 cups raw nuts and continue cooking, stirring constantly, until the sugar caramelizes and turns deep amber, about 8 to 10 minutes.
Remove from heat. Stir in 1 tablespoon unsalted butter (if using) and ½ teaspoon salt.
Quickly transfer nuts to a parchment-lined surface and separate with forks or spatula. Cool completely before serving or storing.