Preheat the oven to 275˚F. Line a large, 13” x 18” baking sheet with parchment paper.
Thoroughly combine the first 8 ingredients in a small bowl.
Place the egg white in a large bowl and whisk until lightened and frothy. Add the nuts and spice mixture and toss well, ensuring the nuts are evenly coated.
Spread the nuts in a single layer on the baking sheet. Roast in the middle of the oven until the nuts exterior is dry, about 50 minutes. Set the baking sheet on a cooling rack and cool nuts to room temperature.
If desired, break apart nuts that have clumped together during roasting. Transfer nuts to a tight-sealing container. Store at cool room temperature until ready to enjoy.
Note: Chipotle and ancho chili powders are sold in our bottled spice and herb aisle.