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Preheat oven to 250°F.
Place egg white in a 2-quart bowl and beat with a whisk until light and foamy.
Fold melted butter and vanilla into the whites. Add the nuts and gently stir to coat all the nuts with the egg white mixture.
In a small bowl, combine the sugar, cinnamon, allspice, and salt, and gently fold into the nuts to coat evenly.
Spread the nuts onto a jelly roll pan lined with parchment paper, and bake for 45 minutes, stirring the nuts after the first 25 minutes. Nuts should be very crisp and dry.
When completely cool, store in an airtight container or freeze in ziplock freezer bags until ready to use.