Crisp Spiced Nuts

• 2 large egg whites
• 1 1/2 tsp. salt
• 3/4 c. sugar
• 2 tsp. Worcestershire sauce
• 2 Tbsp. paprika (preferably Hungarian sweet)
• 1 1/2 tsp. cayenne
• 1 1/2 c. whole blanched almonds (about 1/2 lb.)
• 1 1/2 c. hazelnuts (about 1/2 lb.)
• 1 1/2 c. pecans (about 1/2 lb.)
• 3/4 stick (6 Tbsp.) unsalted butter, melted and cooled

1. Preheat oven to 325u0b0.
2. In a bowl with an electric mixer, beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika and cayenne.
3. Stir in nuts and butter, combining well, and spread in a large shallow baking pan. Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes.
4. Spread nuts on a sheet of foil and cool.
5. Break up nut clusters.
6. Nuts may be made 1 week ahead and kept in an airtight container at room temperature. Makes about 4 1/2 cups.

egg whites, salt, sugar, worcestershire sauce, paprika, cayenne, blanched almonds, hazelnuts, pecans, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816559 (may not work)