Preheat oven to 325F.
Whisk an egg white by hand until it’s light and foamy. Pour the nuts into the bowl with the egg whites and toss to coat. Add in the spices and mix well.
Spread out the mixture on a parchment lined baking sheet.
Bake for 25-30 minutes or until all the egg white is absorbed and the nuts are dry.
Cool on the baking sheet before transferring to an airtight container, a zippered plastic bag, or a mason jar with a tight fitting lid. When properly stored, they will keep for up to 2 weeks.
