Instructions: In a bowl beat the egg whites lightly with the salt. In another bowl sift the sugar, cinnamon, nutmeg, ginger and cloves and stir until well mixed.

Add the nuts to the egg whites, stirring to coat completely and with a fork transfer the nuts in small batches, being sure to allow the excess egg white to dip off, to the sugar mixture. Dredge completely and arrange 1-inch apart on baking sheets lined with parchment or brown paper. Bake the nuts in 300 degrees oven for 25 to 30 minutes or until the coating is crisp. Let cool for 10 minutes, then store in airtight containers.

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