3/4 cup sugar
3 tablespoons water
1 egg white, lightly beaten
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups pecan halves
1-1/2 cups whole unblanched almonds
In a large bowl, combine the first eight ingredients; mix well. Add nuts and stir until coated. Spread evenly in a greased 15 x10 x1 inch baking pan. Bake at 250 F for 45 minutes or until golden brown, stirring every 15 minutes. Spread on a waxed paper-lined baking sheet to cool. Store in an airtight container.
Yield: 3-1/2 cups.