Active time: 10 min. Start to finish: 1 hr. (plus 1/2 hr. cooling)
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice

Preheat oven to 250�F.
Whisk together egg white and water in a large bowl until frothy and stir in nuts.
Stir together sugar and cinnamon and stir into nuts, coating well.
Spread nuts in a lightly buttered large shallow pan and bake in middle
of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Cooks' note:
� Nuts keep in an airtight container at room temperature 5 days.

Makes about 4 cups