Fire and Spice Nuts

• 2 teaspoons Chinese five-spice powder*
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon chili powder (preferably chipotle)
• 1/2 teaspoon garlic powder
• 2 large egg whites
• 2 cups pecan halves
• 2 cups walnut halves and pieces
• 2 cups raw cashews
• 1/4 cup sugar
• 1/2 cup matchstick-size strips crystallized ginger

1. Position 1 rack in top third and 1 rack in center of oven; preheat to 225F.
2. Line 2 heavy large baking sheets with parchment paper.
3. Stir first 7 ingredients in small bowl to blend.
4. Whisk egg whites in large bowl until foamy.
5. Whisk in spice mixture.
6. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely.
7. Sprinkle sugar over and toss to coat.
8. Divide nut mixture between prepared baking sheets; spread nut mixture in single layer.
9. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes.
10. Sprinkle nuts with salt to taste, if desired.
11. Transfer nuts to large bowl.
12. Mix in crystallized ginger.
13. Cool completely.
14. (Can be made 1 week ahead.
15. Store airtight at room temperature.)
16. *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

ground cinnamon, ground ginger, ground cumin, salt, chili powder, garlic, egg whites, pecan halves, cashews, sugar, matchstick

Taken from www.epicurious.com/recipes/food/views/fire-and-spice-nuts-108222 (may not work)