2 c. shelled walnuts and/or pecans/almonds, unsalted
1 egg white, unbeaten
3/4 c. sugar
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg

Toss nuts with egg white to coat thoroughly. Combine sugar, salt and spices in a bowl. Add to nuts, toss to coat (the egg white will absorb it). Spread on ungreased cookie sheet, separating nuts as much as possible. Bake at 300 degrees for 30 minutes (check it in 20 minutes to be sure it is not burning). Cool and break into pieces. Store up to a month in airtight container. This recipe may be used for cinnamon nuts only by eliminating cloves and nutmeg.