Preheat oven to 350°. Whisk egg whites in a large bowl until foamy. Toss nuts with whites. Stir together salt and next 7 ingredients; sprinkle over nuts, and toss to coat. Bake nuts in a single layer in a 17- x 11-inch jelly-roll pan 25 to 30 minutes or until toasted and fragrant, stirring occasionally. Cool on a wire rack (about 1 hour). Store in airtight containers up to 1 week.