1. Preheat oven to 300 degrees F. Spray 2 rimmed baking sheets with vegetable cooking spray.
2. In a large bowl, whisk egg whites until foamy. Whisk in brown sugar, cumin, allspice, turmeric, ginger, cayenne, cinnamon, rosemary, and salt until well blended. Add nuts and stir well, making sure they're all coated with the spice mixture.
3. Place nuts in a single layer on the 2 prepared baking sheets. Bake for 15 minutes, stir, and return to oven for 15 more minutes. Nuts should be toasted and dry; if they still seem sticky, bake another 3 to 5 minutes. Cool on pan completely. Store in an airtight container, at room temperature or in the freezer.
Source: Hannaford fresh Magazine, September - October 2013