1 egg white
2 c. raw cashews (about 12 oz.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. allspice
1/2 tsp. cayenne pepper

Butter a baking sheet and preheat oven to 300 degrees. Whisk egg white with 1 tablespoon water until frothy and holds soft shape. Fold in cashews to coat. Combine spices in a small bowl, then add to nuts and toss to mix well.

Scatter nuts in a single layer on buttered cookie sheet. Bake in oven for 30 minutes, turn with a spatula and bake 30 minutes more. Cool completely then store in an airtight container. Recipe also works well for pecans.