Ingredients
1 large egg white
1/2c sugar
2t kosher salt
1T ground cumin
1 1/4t cayenne pepper
1t ground cinnamon
8oz pecan halves
4oz salted cashews
4oz roasted almonds
Preparation
Preheat oven to 250*. Whisk together egg white, 1T water, sugar, salt and spices in a large mixing bowl. Add the nuts and mix well with rubber spatula. Pour nut mixture onto cookie sheet. Bake 40 minutes turning occasionally with metal spatula. Reduce the heat to 200* and bake another 30 minutes. Remove from oven and use a fork to loosen and separate the nuts from pan, cool. Store in a metal container with a tit fitting lid for up to 2 months.
