• 1/2 cup granulated sugar
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoon powdered ginger
  • 2 teaspoon powdered allspice
  • 6 tablespoon curry powder
  • 1/4 lb oatmeal (not instant), finely ground in a food processor
  • 4 egg whites
  • 1 lb pecan or walnut halves, or a combination of both


Makes 1 1/2 pounds

Mix the sugar with the spices, then add the oatmeal. Lightly beat the egg whites in a separate bowl. Place the nuts, a few handfuls at a time in the egg whites, then strain in a fine-mesh sieve.

Line a baking sheet with foil. Roll the nuts in the sugar-oatmeal mixture. Place them on a baking sheet. Repeat the process until all of the nuts are used.

Bake at 200 degrees in the lower part of the oven for 2 1/2 hours. Cool before serving. The nuts may be stored in an airtight container for up to three days.

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