Make these nuts in advance and vacuum seal in a canister or bag for pantry storage. Open and place in a decorative serving bowl.
2 large egg whites
1/2 cup sugar
2 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. cayenne pepper
5 cups mixed nuts: you may use walnut halves, pecan halves, almonds, cashews, and peanuts
Preheat the oven to 300°F. In a large bowl beat the egg whites until stiff. In a separate bowl, combine the sugar and spices and whisk into the egg whites. Fold the nuts into the egg whites and stir until well coated. Distribute the nuts evenly onto ungreased baking sheets in a thin, single layer.
Place the baking sheets in the oven and bake for 10 minutes. Reduce the heat to 250°F. and toss and separate the nuts. Continue baking, tossing, and separating the nuts every 10 minutes. Bake for a total of 30 minutes or until they are a medium brown. Remove from the oven and cool. The spiced nuts will continue to crisp as they cool. When the nuts are completely cooled, vacuum seal in a Seal-a-Meal canister or bag and store in the pantry for 1 to 2 years. You may store all of the spiced nuts in one canister, or you may vacuum seal in 1/2 cup portions to use as everyday snacks. Makes 5 cups.