Preheat oven to 300F (150C). Line a baking sheet with parchment paper or foil. Whisk egg white until frothy. Place 1 tbsp (15 mL) in another bowl. Discard remaining. Then whisk sugar and spices into the saved egg white. Add nuts and toss until evenly coated. Spread out on baking sheet. Bake in centre of oven, stirring occasionally, until nuts are dry and toasted, 20 to 25 min. If making ahead, store in an airtight container at room temperature for up to 3 days.