Cooks' note
Nuts keep in an airtight container at room temperature 5 days.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 4 cups
Ingredients
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 pound)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice
Preparation
Step 1
Preheat oven to 250°F.
Step 2
Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.
