1/2 c. sugar
1/2 c. water
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 c. blanched almonds (5 oz.)
1 c. unsalted roasted cashews (5 oz.)
1 1/2 c. pecans (5 oz.)

1. Combine sugar, water, cinnamon and allspice in large, heavy bottomed saucepan. Bring to boiling; boil over medium heat until reduced to 1/3 cup.

2. Add nuts all at once; stir quickly to coat all nuts. (You have to work fast.) Spread candy on baking sheet or aluminum foil, breaking up large clumps of nuts with spoon.

3. After candy cools, break apart into individual nuts. Store in air tight tin at room temperature for up to 1 month.