• 1 large egg white
• 2 cups unsalted pecan halves
• 2 cups unsalted roasted cashews

Comment: I found these nuts at Produce Station, a small specialty store

• 1/2 cup sugar
• 1 tbsp. ground cumin
• 3/4 tsp. cayenne pepper (I use 1/2 tsp.)
• 1 tsp. ground cinnamon
• 1/2 tsp. Kosher salt

Preheat the oven to 250°F.  Beat the egg white with 1 tbsp. water in a large bowl until foamy.  Add the nuts, sugar, cumin, cayenne, cinnamon and salt; mix well.  Spread the mixture on a parchment-lined baking sheet.  Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.

Remove the nuts from the oven and stir.  Reduce the temperature to 200°F.  Return the nuts to the oven and bake until crisp, about 30 more minutes.  Stir to loosen the nuts from the baking sheet; cool completely.

Makes about 4 cups

Recipe by cookingwithauntjuju.com

• 1 large egg white
• 2/3 cup sugar
• Kosher salt
• 1 tsp. pumpkin pie spice
• 1/4 tsp. cayenne pepper
• 3 cups of unsalted cashews and pecan halves (or any combination of nuts)
• 2 dashes of Worcestershire sauce

Preheat the oven to 275° F.  Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tbsp. water in a large bowl until frothy.  In a small bowl, combine the sugar, 1-1/2 tsp. salt, the pumpkin pie spice and cayenne pepper.  Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.

Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes.  I turn these halfway through the cooking time.  Cool completely, then break into pieces.  These are very sticky!  Place into waffle cones if desired and serve.

Makes 3 cups

Recipe by cookingwithauntjuju.com