Preheat oven to 300 degrees F (148 degrees C).
Beat the white part of the Egg (1) with a whisk until soft and foamy. Add Granulated Sugar (1/4 cup), Cayenne Pepper (1 3/4 teaspoon), Salt (1 teaspoon), Ground Cumin (1/2 teaspoon), Chili Powder (1/2 teaspoon), and Ground Allspice (1/4 teaspoon), and whisk until well-combined.
Fold in the Assorted Nuts (2 1/2 cup) until completely coated.
Line a baking sheet with parchment paper. Spread nuts in a single layer on the parchment.
Bake for 15 minutes. Remove from oven, and using a spatula, scrape up the layer of nuts and flip them over and around, making sure to separate clusters and spread them out in a single layer again on the parchment.
Reduce heat to 250 degrees F (121 degrees C), return baking sheet to oven, and continue to cook for 10 to 15 minutes, ensuring that nuts are roasted and moisture from the egg white is gone.
Allow to cool completely on a wire rack. Store nuts in a resealable bag or plastic container until time to serve.