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15 minutes
1 hour 30 minutes
- 3/4 cup sugar
- 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
- Preheat oven to 300°F and grease a 15x10x1-inch pan. In a large bowl, use an electric mixer to beat sugar, salt, cinnamon, ginger, cloves, nutmeg, water, and egg white until frothy. Gently fold in nuts until well coated, then spread the mixture evenly in the pan.
- Bake for 45 to 50 minutes, stirring occasionally, until nuts are fragrant and toasted. Let cool in pan for about 30 minutes, then mix in chocolate candies. Transfer to a tightly covered container for storage.
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