These nuts kind of remind me of the delicious warm, spiced nuts we would get in Germany. They were served inside a paper cone. You could do something similar as an appetizer for a get-together.
To start, line 2 baking sheets with parchment paper. You don't have to do this, but it makes clean-up much easier. Very lightly spray the paper (or pan) with oil or non-stick cooking spray.
In a small mixing bowl, measure 1 2/3 cup sugar.
Now add 3 Tablespoons "Pumpkin Pie Spice."
***If you are using all plain, unsalted nuts, add 1 teaspoon salt to the sugar & spice mixture. I used lightly salted peanuts and cashews, so I did not add salt to the mixture.
In a large mixing bowl, place 4 cups dry-roasted peanuts.
1 cup Walnuts
1 Cup Cashews
1 Cup Pecans
Stir them together.
***If you have other kinds of nuts that you like, or allergies to certain ones, simply use any combination of nuts, as long as you have a total of 7 cups.
And finally, stir in 1 cup raisins.
In another small mixing bowl, beat together 3 egg whites and 2 teaspoons water. Beat them until they are frothy and bubbly.
Pour the egg mixture into the nuts.
Gently stir to coat the nuts.
Add the sugar mixture, and stir gently to coat.
Spread half of the mixture onto each of your prepared pans. (Or just half if you only have one. Store the rest in the fridge, and bake it after the first batch is done, on fresh parchment paper.)
Now bake at 300 degrees for 25-30 minutes. Every 10 minutes, open your oven, and stir the mixture around. The mixture will become a lighter brown, and rather dry looking.
While it is baking, line your counter or table with foil or parchment paper, and lightly spray with oil.
When the nuts are done, spread them out on the surface, and allow to cool completely. Give them a stir once in a while, so they don't all stick together.
When the mixture is COMPLETELY cooled, store in airtight containers. This will make about 3 quarts of the spiced nuts.
Printable Version: Spiced Nut Mix