Preheat oven to 300°F. Line two rimmed cookie sheets with parchment or silicone baking mats.
In a large bowl, whisk the egg whites, water, and salt together. Add nuts and toss to coat.
Pour the nuts into a colander and let them drain for 10 minutes or so.
Whisk together the sugar, cinnamon, ginger, and cardamom. Combine the sugar mixture with the nuts and stir until well coated.
Divide the nuts between the two prepared baking sheets. Bake for 35 to 40 minutes, rotating the sheets at least once during baking.
When the time is up, remove the nuts from the oven and let them cool fully. Once they are completely cool, break them into pieces and store in glass jars.
