Instructions: Preheat oven to 250 degrees. Whisk the egg white and water together until the mixture is foamy. Stir in the nuts; mix well. Pour into a sieve and drain for 3 minutes.

Combine the sugar, cinnamon, salt, ginger, allspice and coriander in a paper bag; gather the neck of the bag and shake the bag to mix them. Add the drained nuts and shake the bag vigorously to coat them with the sugar and spices.

Spread the nuts on 2 baking sheets, making sure they do not touch. Place one baking sheet on an oven rack in the lower third of the oven and the other baking sheet on an oven rack in the upper third; bake nuts for 15 minutes, then stir them and spread them out again.

Lower the oven temperature to 225 degrees and continue to bake the nuts, stirring occasionally, until they are well-dried and crisp, about 1 1/4 hours longer. Midway through the baking, switch the shelf positions of the 2 pans.

Turn off the oven and let the nuts cool with the oven door open.

Store the completely cooled nuts in airtight containers. They will keep for a few days at room temperature; 3 weeks refrigerated; or 6 months frozen.

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