Post by chief_cook2 on Dec 29, 2002 18:39:44 GMT -6
3 egg whites
2 T. water
3 C. walnut halves
2 C. pecan halves
1 C. whole unblanched almonds
2 C. sugar
2 T. ground cinnamon
2 tsp. ground ginger
2 tsp. grated orange peel
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.
Combine remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 300ºF for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.
Store in an airtight container. Yields 8 cups.
2 T. water
3 C. walnut halves
2 C. pecan halves
1 C. whole unblanched almonds
2 C. sugar
2 T. ground cinnamon
2 tsp. ground ginger
2 tsp. grated orange peel
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.
Combine remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 300ºF for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.
Store in an airtight container. Yields 8 cups.