Preheat oven to 325 degrees. If using a convection oven, preheat to 300 degrees.
In a non-reactive bowl, whip the egg white until aerated (do not whip into peaks). Add the sugar, spices and nuts, then fold to combine. Spread the mixture onto a Silpat-lined or oiled sheet pan and roast until browned (35-40 minutes), stirring and turning the pan once during roasting. Remove the pan from the oven and carefully stir once more while sprinkling flakes of Maldon salt to distribute evenly. Separate nuts while still warm into smaller pieces. Allow the nuts to cool completely. Stored in an airtight container with a dessicant pack, the nuts hold well for one week.