Line baking sheet with parchment paper or lightly greased foil; set aside.
In bowl and using fork, beat egg white with water until foamy.
In small bowl, combine sugar, cinnamon, ginger, nutmeg and salt.
Add nuts to egg white mixture; stir to coat. Sprinkle with sugar mixture; stir to coat.
Spread in single layer on prepared baking sheet.
Bake in 275º F (140 C) oven for about 1 hour or until nuts are toasted.
Using wooden spoon, break up clumps. Let stand on sheet on rack for 15 to 30 minutes or until cooled completely; transfer to airtight container. (Nuts can be stored at room temperature for up to 5 days.)
