Preheat oven to 300 degrees. Line a baking sheet with a silpat liner or oiled parchment paper.\nIn a large bowl, whisk egg white with 1 Tbsp water and lemon extract until very frothy, about 2 minutes. In a separate bowl, combine sugars, salt and Belize spice.\nToss nuts in egg white mixture until well coated. Transfer to the sugar bowl and toss until cashews are well covered with sugars. Spread into a single layer on baking sheets, trying to break up any clumps.\nBake for 25-30 minutes, stirring once halfway through to ensure even browning. Remove from oven when the outer edges of nuts are starting to dry out (coating may still be wet in the center). Sprinkle with additional salt if desired.\nLet cool at room temperature for at least 30 minutes, allow the sugars to solidify. Remove from baking sheet, breaking up any large clusters. Store in an airtight container. Nuts will keep for about a week at room temperature, although they will get a little sticky if it is humid.