These tasty nuts are a holiday tradition that makes a party treat, a welcome gift and, for the busy cook, a sweet reward.

Ingredients

½ c. sugar

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

¼ tsp. allspice (see Tip)

¼ tsp. ground ginger

1 egg white

2 tbsp. cold water

1 c. (4 ounces) whole walnuts

½ c. (2 ounces) unblanched almonds

½ c. (3 ounces) hazelnuts

½ c. (2 ounces) whole pecans

Preparation

Preheat the oven to 275° F. Line a jelly-roll pan with aluminum foil and spray with vegetable-oil cooking spray.

Combine the sugar, cinnamon, salt, nutmeg, allspice, and ginger powder in a medium bowl. Lightly beat the egg white until foamy in a small bowl and stir in the water; stir into the sugar mixture. Add the nuts and stir until evenly coated.

Using a slotted spoon, remove the nuts from the mixture, letting the excess sugar mixture drain off. Spread the nuts on the prepared pan. Bake, stirring occasionally, for about 45 minutes, or until lightly browned and dry. Let cool.

When cool, break the nuts apart, if necessary.

Advance Preparation

The nuts will keep for up to 3 weeks in an airtight container at room temperature.

YIELD: 2 ½ cups

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