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Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper or foil. Grease foil (if using); set aside. In a large sealable plastic bag, combine sugar, cinnamon, salt, allspice, ginger and cloves. Set aside.
In a large bowl, whisk together egg whites, water and orange extract. Add hazelnuts; toss gently to coat. Transfer nuts to a large colander and let drain for 2 minutes.
Add drained hazelnuts to sugar mixture. Seal bag; shake to coat. Spread hazelnuts in an even layer in the prepared pan. Bake for 20 minutes. Spread nuts on a large sheet of wax paper; cool.