Meanwhile, in a large bowl, combine egg white and water; beat with a wire whisk or rotary beater until frothy. Discard half of the egg white mixture. To the remaining egg white mixture, add sugar, brown sugar , and ginger; stir until combined. Stir in cooled nuts. Lightly coat the same baking pan with nonstick cooking spray. Spread nuts in a single layer in prepared pan. Bake for 15 to 20 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray, separating into individual pieces or small clusters; cool. Store in a tightly covered container in the refrigerator for up to 1 week.