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Preheat oven to 300°F. In a medium bowl beat egg white and water until frothy. Add nuts and toss to coat. Transfer to a wire mesh sieve; drain nuts for 5 minutes.
Meanwhile, in a large sealable plastic bag combine sugar, salt, cumin, paprika, coriander, cayenne pepper and ginger. Add the nuts; shake well to coat with the spice mixture. Spread nuts evenly in an ungreased 15x10x1-inch baking pan.
Bake for 35 to 40 minutes until nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven; transfer to a sheet of foil. Cool completely. Break nuts apart.