Caramel-Coated Spiced Nuts

I made these a lot this past holiday season, and also sent some to Megan. She has requested I place the recipe here. This is from Taste of Home. If nuts weren't so expensive I think I would always have some of these in open jars throughout my house. The kitchen, my bedroom, the entertainment room, and yes, a few cupboards.

2 egg whites
1 teaspoon water
1 1/2 c. roasted salted almonds *
1 1/2 c. pecan halves
1 c. whole salted cashews
3 teaspoons pumpkin pie spice **
1 teaspoon white pepper (I used 1/2 tsp. black pepper and it tasted fine)

In a large mixing bowl, beat egg whites and water until foamy. Add the nuts, stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.

Spread into a GREASED (do not forget to do this or you will weep and wail because the nuts will not come off of the pan into your mouth) cookie sheet (15 x 10 x 1) Bake at 325 for 30 minutes, stirring every 10 minutes. Stir in an airtight container. Makes 4-5 cups.


*I just used plain whole almonds that I bought in the bulk section, it was cheapest that way, and I also didn't want the extra salt. I also used almonds for the entire recipe since I was too poor to buy cashews and pecans. It's up to you what you want to use, just make sure you use whole almonds or cashews, not pieces.

** If you don't have pumpkin pie spice and don't want to buy it just for this recipe, use the following substitution:

Pumpkin Pie Spice

Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.