Preheat oven to 295° F (146° C). Line a half-sheet rimmed baking tray with parchment or a silicone mat.

In a medium bowl, whisk brown sugar, ground cinnamon, ground ginger, ground cardamom, kosher salt, and ground cayenne.

In a separate large bowl, toss the egg white and nuts, evenly coating all nuts in the egg white.

Add the spice mixture and stir to combine.

Spread on prepared tray.

Bake in preheated oven, stirring periodically with a spatula, for 35-45 minutes, or until fragrant, caramelized, and dry to the touch.

Cool on tray, tossing occasionally to prevent nuts from sticking together. Store in an airtight container at room temperature for up to 2 weeks.