Ingredients

1 egg white

1 tablespoon water

1 pound raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups

1/3 cup sugar

2 teaspoons salt

1 1/2 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon ground ginger

Preparation

  1. Preheat oven to 300 degrees. In a medium bowl beat egg white and water until frothy. Add nuts and toss to coat. Transfer to a wire mesh sieve; drain nuts for 5 minutes.
  2. Meanwhile, in a large palstic bag combine the sugar, salt, cumin, paprika, coriander, cayenne pepper, and ginger. Add the nuts; shake well to coat with the spice mixture. Spread nuts evenly in a ungreased 15X10X1-inch baking pan.
  3. Bake for 35 to 40 minutes until nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven; transfer to a sheet of foil. Cool completely. Break nuts apart. Store in airtight bag or container at room temperature up to 5 days or freeze up to 3 months.