1 lg. egg white
1 tbsp. water
2 c. pecans
2 c. cashews
1/2 c. sugar
1 tbsp. cumin
1/2 tsp. salt
3/4 tsp. cayenne pepper
1 tsp. cinnamon

Preheat oven to 250 degrees. In bowl mix egg white and water until blended. Add nuts, then remaining ingredients. Mix well. Spread mixture in jelly roll pan. Bake 40 minutes. Stir. Reduce heat to 200 degrees. Bake 30 minutes longer. Loosen nuts from pan. Cool. Store up to 1 month in covered container.