1 egg white
1 tsp. water
3/4 c. sugar
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 cans whole walnuts or pecans

Beat egg white with water until stiff. Combine spices in a second bowl. Pour nuts into egg white, toss to coat, then pour nuts into spice mixture and toss again. Spread on greased cookie sheet, separating nuts as much as possible. Toast in a 275 degree oven for 30 minutes. Cool, separating nuts again if necessary, and store up to a month in airtight container.