Baked Sherry Spiced Nuts

Adapted from an old issue of Better Homes & Gardens "Holiday Appetizers." I haven't tried this yet.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1  egg white, lightly beaten
• 1⁄2 cup granulated sugar
• 2  tablespoons  real sherry wine or 2  tablespoons  apple juice (the kind you can drink, NOT cooking sherry!)
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon ground allspice
• 1⁄8 teaspoon  ground red cayenne pepper (optional)
• 2  cups  whole mixed unsalted shelled  nuts (such as hazelnuts, pecans, cashews, and almonds)

Directions

1. Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
2. Add nuts and stir to coat.
3. Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
4. Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
5. Remove from oven and let cool; once cool break apart any large clumps.
6. Store in an airtight container at room temperature up to one week.