📋 Instructions

1. 1Heat the oven and line a pan — Preheat the oven to 300°F (150°C) and line a large rimmed sheet pan with parchment paper. A low oven dries the coating slowly instead of burning the sugar.
2. 2Froth the egg white — In a large bowl, whisk the egg white and water for about 30 seconds until foamy and loose, not stiff. You want a thin froth that clings to the nuts.
3. 3Coat the nuts — Add the mixed nuts to the bowl and stir for 1 minute until every nut is glossy and evenly wet. Any dry nut will shed its spice coating later.
4. 4Mix the spice sugar — In a small bowl, stir together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until no lumps remain. Break up any brown sugar clumps with your fingers.
5. 5Toss with the spice mix — Pour the spice sugar over the wet nuts and stir for about 1 minute until the sugar looks damp and clumps around the nuts. Some loose sugar in the bowl is fine.
6. 6Spread on the pan — Scrape everything onto the prepared pan and spread into a single layer with a spatula. Crowded nuts steam instead of crisping, so use a second pan if needed.
7. 7Bake and stir — Bake at 300°F (150°C) for 15 minutes, then stir and redistribute the nuts. Continue baking 15 to 20 more minutes, until the coating is deep golden brown and the nuts smell toasty, 30 to 35 minutes total.
8. 8Cool and break apart — Slide the pan onto a rack and let the nuts cool 20 to 30 minutes until the coating is hard and crisp to the touch. Break into clusters with your hands and store in an airtight jar.