CINNAMON-GINGER MIXED NUTS

Nuts:
1 cup walnut halves
1 cup blanched hazelnuts
1 cup unsalted roasted cashews
1 cup unsalted roasted pistachios

Spice Mix:
1/2 cup sugar
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp kosher salt
1/2 tsp ground allspice
1/2 tsp ground ginger

1 large egg white

Preheat oven to 325 degrees.
Coat a baking sheet that has sides with nonstick cooking spray.

Combine spices in a small bowl until blended.

Whisk the egg white in a large bowl until frothy. Add nuts and stir until evenly coated.  Add the spice mix and toss to coat.

Spread nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Allow nuts to cool completely on the baking sheet. They will crisp as they cool. Break up any clusters.

Store in a tin until ready to use or put 1 cup into 4 tins to give as gifts.