Preheat the oven to 325ᵒF, and arrange an oven rack in the middle position. Generously butter the surface of a large baking sheet. Set aside.
Stir to thoroughly combine the brown sugar, white sugar, salt, pepper, cayenne, coriander, allspice, cumin and ginger. Set aside.
In a large mixing bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Add the sugar-spice mix to the nuts and toss to coat. Spread the nuts in a sinle layer over the buttered baking sheet. Bake for 30-40 minutes until golden brown and fragrant, stirring every 10 minutes. Remove from the oven and stir often as they cool, in order to separate the nuts.
Serve at room temperature. These can be stored in an air-tight container at room temperature for up to 2 weeks.