Spiced mixed nuts

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These tasty nuts are a holiday tradition that makes a party treat, a welcome gift and, for the busy cook, a sweet reward.


½ c. sugar

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

¼ tsp. allspice

¼ tsp. ground ginger

1 egg white

2 tbsp. cold water

1 c. (4 ounces) whole walnuts

½ c. (2 ounces) unblanched almonds

½ c. (3 ounces) hazelnuts

½ c. (2 ounces) whole pecans


Preheat the oven to 275° F. Line a jelly-roll pan with aluminum foil and spray with vegetable-oil cooking spray.

Combine the sugar, cinnamon, salt, nutmeg, allspice, and ginger powder in a medium bowl. Lightly beat the egg white until foamy in a small bowl and stir in the water; stir into the sugar mixture. Add the nuts and stir until evenly coated.

Using a slotted spoon, remove the nuts from the mixture, letting the excess sugar mixture drain off. Spread the nuts on the prepared pan. Bake, stirring occasionally, for about 45 minutes, or until lightly browned and dry. Let cool.

When cool, break the nuts apart, if necessary.

Advance Preparation

The nuts will keep for up to 3 weeks in an airtight container at room temperature.

YIELD: 2 ½ cups

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.