1 egg white
1 lb salted, roasted cashews
1/3 C sugar
2 t cumin
2 t coarse salt
1-1/2 t cayenne (this is pretty spicy; you can reduce this to a scant teaspoon and they’ll still have some kick)
Preheat oven to 250. In a medium bowl, whisk egg white with 1 T water until foamy. Add the cashews and toss to coat. Transfer to a strainer and let drain for a couple of minutes. In a bowl, combine the spices and sugar. Add the nuts and toss to coat.
Grease a large rimmed baking sheet and spread the nuts out in a single layer. Bake for 40 minutes. Stir with a spatula, return to the oven, and reduce temperature to 200. Bake for 30 minutes longer. Remove from oven and loosen the nuts with a spatula, then let them cool completely on the sheet before storing them in an airtight container.