Recipe(tried): Spiced Nut recipes...

SUGARED SPICED NUTS
Active time: 10 min. Start to finish: 1 hr. (plus 1/2 hr. cooling)
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice
Preheat oven to 250 F.
Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.
Cooks' note:
Nuts keep in an airtight container at room temperature 5 days.

Makes about 4 cups

CRISP SPICED NUTS
2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons cayenne
1 1/2 cups whole blanched almonds (about 1/2 pound)
1 1/2 cups hazelnuts (about 1/2 pound)
1 1/2 cups pecans (about 1/2 pound)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

* available at specialty foods shops and many supermarkets
Preheat oven to 325 F.
In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.

Makes about 4 1/2 cups.

SPICED MIXED NUTS
2 1/2 cups mixed whole almonds, raw cashews, pecans and/or raw peanuts
2 tablespoons vegetable oil
2 teaspoons chili powder
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon salt
Preheat oven to 300 F. Place mixed nuts in large bowl. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)

Makes about 2 1/2 cups.

SPICED HOLIDAY NUTS
Offer these with cocktails before dinner, or sprinkle them over holiday salads.
2 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon honey
3/4 cup walnut halves
3/4 cup pecan halves
Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; saut until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.
Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)

Makes 1 1/2 cups.

FIVE-SPICE CANDIED PECANS
Can be prepared in 45 minutes or less, but requires additional unattended time.
1/4 cup water
1/4 cup sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 cups pecan halves
Preheat oven to 375 F. Lightly oil a shallow baking pan and a 12-inch square of foil, keeping pan and foil separate.
In a small heavy saucepan bring water to a boil with sugar, five-spice powder, and salt. Stir in pecans and simmer mixture, stirring, 1 minute. Immediately pour mixture evenly into pan and with a metal spatula spread pecans in one layer. Bake mixture in middle of oven 8 minutes, or until pecans turn mahogany-colored and most of liquid is evaporated. Immediately transfer pecans with metal spatula to foil, keeping them in one layer, and cool completely. (Pecans will continue to crisp as they cool.) Break up any pecans that have stuck together. (Candied pecans keep, in layers separated by wax paper, in an airtight container, frozen, 2 weeks.)

Makes about 2 cups.