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Preheat your oven to 250 degrees F (120 C). Line a large baking sheet with a silicone liner or parchment paper.
In a medium mixing bowl, whip the egg white until frothy. Add mixed nuts to egg whites and toss to coat.
Add the honey to your nuts as well as all of the spices and seasonings (If your honey is firm, 10-15 seconds in the microwave should be plenty of time to liquify it). Mix nuts to coat evenly.
Transfer the nut mixture onto the baking sheet and place in the oven. Roast for 45-60 minutes, turning the nuts with a wooden spoon or spatula every 15 minutes to make sure that they toast evenly, until the nuts are lightly browned and glossy.
Allow to cool for at least 10 minutes and then break apart into chunks. Cashews, especially, have an odd, somewhat soft texture when they first come out of the oven. But once cooled, they are perfectly crunchy. This nut mixture can be stored in an airtight container in a cool dry place for around 2 weeks.