A friend at school shared the following recipe with the class. It is absolutely delicious I have yet to find someone who didn't love these nuts. They are really easy to make. My first time making them they came out great. I didn't have any chinese 5 Spice Powder or garlic, so I substituted cardamom, more cinnamon, and more ginger. You couldn't even notice. If you have a flare for spices you could probably concoct your own combinations.Thanks to Sybil for the stellar recipe!Fire & Spice Nuts2 tsp Chinese 5-spice powder2 tsp ground cinnamon2 tsp ground ginger2 tsp ground cumin2 tsp salt1 tsp chipotle chili powder1/2 tsp garlic powder2 large egg whites2 cups pecan halves2 cups walnut halves2 cups raw cashews1/4 cup sugar1/2 cup crystallized ginger, cut in matchstick sized piecesposition 1 rack in top third & 1 rack in center of over; preheat to225 degrees. Line 2 heavy large baking sheets with parchment paper.Stir first 7 ingredients in a small bowl to blend. Whisk egg whitesin large bowl until foamy. Whisk in spice mixture. Add the pecans,walnuts, & cashews; toss to coat completely. Sprinkle sugar over andtoss to coat.Divide nut mixture between the prepared baking sheets; spread nutmixture in single layer. Bake until nuts are toasted and coating isdry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinklenuts with salt to taste. Transfer nuts to large bowl. Mix incrystallized ginger. Cool completely.Can be made one week ahead. Store airtight at room temperature.
