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Prep 15min
Total1hr30min
Servings21
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Ingredients
3/4
cup sugar
1
teaspoon salt
2
tablespoons ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon ground cloves
1/2
teaspoon ground nutmeg
1
tablespoon water
1
egg white
1
cup pecan halves
1
cup whole cashews
1
cup walnut halves
1
cup red and green candy-coated chocolate candies
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Steps
1
Heat oven to 300°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, beat sugar, salt, cinnamon, ginger, cloves, nutmeg, water and egg white with electric mixer on high speed 1 to 2 minutes or until mixture is frothy. With rubber spatula, fold in nuts until evenly coated. Spread mixture evenly in pan.
2
Bake 45 to 50 minutes, stirring occasionally, until nuts are fragrant and toasted. Cool completely in pan, about 30 minutes. Stir in chocolate candies. Store in tightly covered container.
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To make paper cones, cut food-safe paper into 6-inch squares. Roll into cone-shape and tape to secure.
Any mixture of nuts can be used; whole almonds, pistachios or macadamia nuts are also wonderful in this sugar and spice mix.
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