Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.

Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.

Hot:

These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.

Hotter:

Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.

Hottest:

Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.

Photograph by Charles Masters