Preheat oven to very slow (250 degrees). Whisk egg white and water in medium-size bowl until foamy. Stir in nuts; mix well. Drain if necessary for 3 minutes.
Combine sugar, salt, cinnamon, ginger, allspice and coriander with nuts in medium-size paper or plastic bag and shake well to coat. Spread nuts out on large cookie sheet making sure they do not touch. Use a little Pam on cookie sheet if needed. Bake in preheated oven for 15 minutes. Stir nuts and spread out again. Lower oven temperature to 225 degrees; bake, stirring occasionally, 1 hour and 15 minutes or until nuts are well dried and crispy. Turn off oven; let nuts cool with oven door open.
Cool nuts completely at room temperature. Store in airtight container. Nuts can be refrigerated for several weeks or frozen for 6 months. Makes about 4 cups.