1 c. sugar
1 tsp. salt
3/4 tsp. cayenne
3/4 tsp. cumin
1 tbsp. cinnamon
1 tsp. ginger
2 tbsp. water
2 egg whites
1 c. walnut halves
1 c. pecan halves
1 c. whole blanched almonds

Preheat oven to 350 degrees. In large bowl, stir together the sugar, cinnamon, salt, ginger, cayenne and cumin. In medium size bowl, whisk egg whites with water until frothy. Add nuts; toss to coat; drain off excess liquid. Add nuts to sugar mixture; toss to coat. Spread in single layer in jelly roll pan. Bake 10 minutes. Stir nuts; spread out to single layer again and bake 10 more minutes. Cool nuts on paper towel lined wire racks. Makes 5 cups.