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In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.
Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.
Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.