1Heat oven to 325°F. Line 17x12-inch half-sheet pan with cooking parchment paper.
2In small bowl, mix sugar, salt, chipotle chile pepper, chili powder and cumin. In large bowl, beat egg white with wire whisk until foamy. Add pumpkin seeds, pecans, almonds and peanuts; toss well to coat. Sprinkle with sugar mixture; toss until evenly coated. Pour mixture into pan; spread in single layer.
3Bake 15 minutes, stirring once, until toasted. Turn oven off; stir mixture. Let mixture remain in oven 15 minutes longer (do not stir). Cool completely in pan on cooling rack, about 30 minutes. Break mixture apart. Store tightly covered at room temperature.