3 c. mixed unsalted nuts
1 egg white
1 tbsp. orange juice or water
2/3 c. sugar
1 tbsp. grated orange rind (opt.)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. salt

Heat oven to 275 degrees. Grease 2 cookie sheets. Place nuts in bowl. In a separate bowl beat egg white and orange juice until frothy, add remaining ingredients; mix well. Pour over nuts, stirring to coat. Spread nuts on pan so they don't touch. Bake, stirring every 15 minutes until light brown and crispy, 45 to 55 minutes. Cool, store in air tight container in cool place up to 1 month. Makes about 5 cups.