Lunch: Spiced Nut and Pretzel Mix

Prepare this party nosh up to a week ahead and store in an airtight container. It makes a great gift, too, packed in a decorative tin or airtight jar tied with ribbon.

Ingredients

1 large egg white
2 tbsp. sugar
2 tsp. ground cumin
1 1/2 tsp. salt
3/4 tsp. ground cayenne pepper
1 lb. unsalted natural almonds
1/2 lb. unsalted cashews
1 package Pretzel sticks

Instructions

Preheat oven to 350 degrees F. Spray a 5 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray.
In large bowl, with wire whisk or fork, beat egg white, sugar, cumin, salt, and ground red pepper. Add almonds and cashews; toss to coat with egg-white mixture.
Spread nut mixture in jelly-roll pan. Bake nuts 30 minutes, lifting and stirring them with a pancake turner every 5 minutes.
Spread hot nut mixture on large cookie sheet; place cookie sheet on wire rack to cool nuts completely. (Nuts will be crisp when cool.) When cool, toss nuts with pretzels. Store nut mixture in tightly covered container.

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