I found this recipe again in the September 2010 edition of the Food Network Magazine. It takes no time at all to prepare. The only hard part is having the patience to wait for them to cook!
Ingredients:
1Large Egg White
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon groud cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Preheat the oven to 250 degrees. beat the egg white with 1 tablespoon water in a large bowl until foamy (only takes about 1 minute with a whisk). Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well.
Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 mins.
2. Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 mins. Stir and loosen the nuts from the bakign sheet; cool completely on the sheet.
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