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© Meredith Corporation. All rights reserved. Used with permission.
(5 1/2 cups)
Preheat oven to 350°F. Spread almonds (or mixed nuts) in a single layer on a large rimmed baking sheet. Bake for 10 minutes. Place pan on a wire rack; cool 30 minutes. Reduce oven temperature to 325°F. Grease another large rimmed baking sheet; set aside.
With a wire whisk or rotary beater, beat egg white and water in a large bowl until frothy. Stir in granulated sugar, brown sugar, pumpkin pie spice and salt. Stir in cooled nuts. Spread nuts in a single layer in prepared pan.
Bake for about 20 minutes or until nuts appear dry, stirring once halfway through baking. Transfer nuts to wax paper, separating into individual pieces or small clusters; cool completely.
Place nuts in tightly covered decorative containers. Cover and store in the refrigerator for up to 1 week.