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Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
Whisk 1 egg white and 1 tablespoon water together in a large bowl until frothy, about 30 seconds. Stir in 4 cups walnuts until evenly coated; let stand, undisturbed, for 5 minutes. Stir in 2 tablespoons maple syrup until evenly combined.
In a small bowl, whisk 2 teaspoons cinnamon, 1 teaspoon ginger, ¾ teaspoon salt and ½ teaspoon each allspice and ground chipotle until well combined. Gradually sprinkle and stir the spice mixture into the walnut mixture until evenly coated. Spread the walnut mixture in an even layer on the prepared baking sheet.
Bake, stirring every 10 to 15 minutes, until the walnuts are toasted and the coating is just dry to the touch, 35 to 40 minutes. (The coating will continue to dry and set out of the oven.) Let cool completely on the baking sheet on a wire rack, about 30 minutes.