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Recipe from Sabrina VanCleve of Iowa
2 C sugar
1/2 C cornstarch
2 tbls. cinnamon
2 tsp. allspice
2 tsp. ginger
2 tsp. nutmeg
1 1/2 tsp salt
1 tsp cayenne pepper
2 egg whites
1/3 C water
2 lbs mixed shelled raw nuts (pecans, almonds, walnuts and hazel nuts)
Preheat oven to 250°F. Grease a large baking sheet. Mix dry ingredients in a large, shallow bowl. Beat the egg whites and water in a small bowl. Dip the nuts into the egg white mixture, one at a time, then roll in the sugar mixture. Place on the prepared baking sheet and bake for about 90 minutes or until the coating is dry. Shake off excess sugar and store in an airtight container.
