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This is the famous DM Cuisine Recipe, reinterpreted for my spice-loving palette. I cut down the sugar and amped up the hot. Use a mixture of at least 3 varieties of nuts; I use whatever is cheapest – prices really vary from year to year. I’ve had success with any combination of hazelnuts, almonds, walnuts, macadamia, pecans, cashew and brazil nuts.

1 egg white
1 tablespoon water
1 pound mixed nuts (whole, raw and unsalted)
1/2 cup sugar
1 teaspoon iodized salt
1 teaspoons cinnamon
1 1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 teaspoon cumin seed, ground

Whisk egg white and water until foamy. Stir in nuts. Drain 3 minutes in colander. Combine remaining ingredients in a large bowl. Add drained nuts. Mix well. Spread on baking sheet. Don’t let nuts touch. Bake 15 minutes at 250 degrees. Stir occasionally. Reduce heat to 200 degrees for 1 1/2 hours continuing to stir occasionally. Turn off oven and let cool in turned off oven overnight.

Store in airtight container.
Will last up to 2 months.