• 1 EGG WHITE
• 2/3 C. SUGAR
• 1 TBSP. WATER
• 1 TSP. SALT
• 1 C. PECAN HALVES
• 2 TSP. CINNAMON
• 1 C. WALNUT HALVES
• 3/4 TSP. GROUND GINGER
• 1 C. ALMONDS OR CASHEWS
• 3/4 TSP. GROUND ALLSPICE
• 1/2 TSP. GROUND CORIANDER

Preheat oven to very slow (250 degrees).  Whisk egg white and water in medium-size bowl until foamy.  Stir in nuts; mix well.  Drain if necessary for 3 minutes.

Combine sugar, salt, cinnamon, ginger, allspice and coriander with nuts in medium-size paper or plastic bag and shake well to coat.  Spread nuts out on large cookie sheet making sure they do not touch.  Use a little Pam on cookie sheet if needed.  Bake in preheated oven for 15 minutes.  Stir nuts and spread out again.  Lower oven temperature to 225 degrees; bake, stirring occasionally, 1 hour and 15 minutes or until nuts are well dried and crispy.  Turn off oven; let nuts cool with oven door open.

Cool nuts completely at room temperature.  Store in airtight container.  Nuts can be refrigerated for several weeks or frozen for 6 months.  Makes about 4 cups.