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1 C pecan halves 250 ml
1 C walnut halves 250 ml
1 C peanuts (unsalted) 250 ml
1 egg white 1
1 T water 15 ml
� C sugar 190 ml
1 T cinnamon 15 ml
1 t nutmeg 5 ml
� t salt 2 ml
Combine nuts in large mixing bowl. Beat egg white with water until frothy. Pour over nuts. Toss until all nuts are wet. Drain off excess egg white. Add remaining ingredients. Toss to coat completely. Spread on ungreased cookie sheet. Bake at 250�F (120�C) for 25 to 30 minutes. Shake or stir every 10 minutes to prevent sticking.
Yield: 3 C (750 ml)
Cookbook: Caring & Cooking for the Hyper-Active Child
Typed By: Susan firstname.lastname@example.org