1 slightly beaten egg white
1 tsp. water
1 (18 oz.) jar unsalted dry roasted nuts
1/2 c. unblanched almonds
1/2 c. walnut halves (can use other nut selections, if desired)
3/4 c. sugar
1 tbsp. pumpkin pie spice
3/4 tsp. salt

Combine egg white and water. Add nuts to this mixture. Next, combine sugar, pumpkin pie spice, and salt. Again, add nuts to this mixture. Toss until well coated. Line cookie sheet with foil. Place nuts in a single layer on cookie sheet. Bake at 300 degrees for 20-30 minutes.

Remove and place on waxed paper to cool. Break clusters up before storing in tight container. Makes about 4 1/2 cups.