Sweet and Sassy Nuts

Make this and give away as gifts.

Good Housekeeping, December 2008

Active Time 10 minutes
Total Time 30 minutes plus cooling
Makes 8 cups

1 large egg white
1/2 c. sugar
1 tsp. ground cumin
3/4 tsp. ground chipotle chile pepper
1/2 tsp. ground cinnamon
3 cans (10 to 11 oz. each) salted fancy mixed nuts

Preheat oven to 350 degrees. Lightly grease two 15 1/2 by 10 1/2 jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.
In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.
Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.
Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.