Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.
In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons vanilla extract.
In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.
Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated.
Pour the cinnamon sugar mixture over the almonds and stir again.
Once the almonds are covered in the sugar mixture, pour them onto a parchment lined cookie sheet that has been lightly coated in cooking spray. Spread the almonds into a single layer.
Place in your smoker and cook for 1 hour, or until the almonds are no longer sticky (this could take an extra 15-20 minutes, depending on your smoker). Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them.
Make sure the almonds are completely cooled before transferring to any lidded or sealed container.