2 tsp Chinese Five Spice Blend
2 tsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground cumin
2 tsp Salt
1 tsp Chipotle Powder
1/2 tsp Garlic Powder
2 large egg whites
2 Cups pecan halves
2 Cups walnut halves and pieces
2 Cups raw cashews
1/4 Cup sugar
1/2 Cup Sliced Crystallized Ginger, chunks julienned (cut into thin strips)
Position one rack in the top third and one rack in the center of your oven and preheat to 225°F.
Line two large, heavy baking sheets with parchment paper. Stir together first 7 ingredients (all the spices and herbs) in a small bowl to blend. Whisk the egg whites together in a large mixing bowl until foamy. Whisk spice mixture into beaten egg whites. Pour nuts into the egg-spice mixture; toss to coat nuts completely with spice mixture. Sprinkle sugar over the spiced nuts and toss again to coat.
Divide the nut mixture between the two prepared baking sheets; spread out nut mixture in single layer. Bake in low oven until nuts are toasted and coating is dry, stirring every 20 min, about 1 hour 20 min total.
Remove sheets from oven and sprinkle nuts with salt to taste, if desired. Allow spiced nuts to cool completely before transferring to a large serving bowl. Mix in crystallized ginger strips.
(Can be made 1 week ahead. Store airtight at room temperature.)