1 egg white
1 tsp. cold water
4 cups mixed raw nuts (almonds, cashews and/or pecans)
1/2 cup raw sugar
1 tsp. ground cinnamon
1/4 tsp. salt
Non-stick cooking spray
Preheat oven to 250 degrees F. Lightly coat two 10 x 15 inch jellyroll pans with non-stick cooking spray.
In a large bowl, lightly whisk egg white and add water, whisk until frothy, but not stiff. Add the mixed nuts and stir, until well coated with the egg mixture.
In s small bowl, mixed the raw sugar, cinnamon and salt and sprinkle mixture over the mixed nuts. Toss to completely coat the mixed nuts and spread at least half evenly on one prepared baking pan and then half of the mixed nuts evenly on the other pan.
Bake 45-60 minutes, stirring mixed nuts ever 15 minutes, until golden and well caramelized. Allow to completely cool, then store in an airtight container.
Karen’s Note: Just make sure you make enough to go around!