CRISP, SPICY ALMONDS, HAZELNUTS AND PECANS (about 4-½ cups)
2 large egg whites
1-1/2 teaspoons salt
¾ 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 ½ pound)
1-1/2 cups hazelnuts (about ½ pound)
1-1/2 cups pecans (about ½ pound)
¾ stick (6 tablespoons) unsalted butter, melted and cooled
1. Preheat the oven to 325*.
2. In a bowl with an electric mixer beat the whites with salt until very foamy and gradually beat in the sugar, Worcestershire sauce, paprika and cayenne. Stir in the nuts and butter, combining well, and spread the mixture over a large, shallow baking pan or jelly roll sheet.
3. Bake the nuts in the middle of the oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread them on foil to cool. Break up the nut clusters. (Nuts can be made 1 week ahead and kept in an airtight container at room temperature.)
from Gourmet Magazine, December, 1994 and The Joy of Cooking