1 cup sugar
2 teaspoons salt
1 teaspoon floor cumin
1 teaspoon floor cinnamon
1 teaspoon coarsely floor black pepper
⁄ 2 teaspoon floor pink pepper (cayenne)
1 massive egg white
6 cups uncooked unsalted nuts, similar to walnuts, pecans, pure almonds, and/or cashews
1. Preheat oven to 325°F. Grease two 15 ⁄ 2″ by 10 1 ⁄ 2″ jelly-roll pans.
2. In small bowl, mix sugar, salt, cumin, cinnamon, black pepper, and pink pepper; stir till blended.
In massive bowl, with wire whisk, beat egg white till foamy. Add nuts to egg white; stir to coat evenly.
Add sugar combination; toss till nuts are totally coated.
3. Divide nut combination between ready jelly-roll pans, spreading evenly. Bake, stirring twice throughout baking, till golden brown and dry, 25 to 27 minutes. With slotted spoon, switch nuts to waxed paper; unfold in single layer. Cool. Retailer in hermetic container at room temperature as much as 1 month. Makes about 8 cups.