Combine egg white (at room temperature) and water; beat until foamy.
Combine sugar, salt, cinnamon, coriander, and nutmeg; stir well. Gradually add to egg white mixture, beating until soft peaks form. Fold in almonds and pecans.
Spread mixture evenly in a 13- x 9- x 2-inch baking pan. Bake at 225° for 1 hour or until nuts are dry; stir mixture every 20 minutes.
Remove nuts to waxed paper, and separate with a fork. Brush with melted butter. Let dry. Store in an airtight container.