Ingredients
2
tsp Chinese five-spice powder*
1
tsp chili powder (preferably chipotle)
2
cups walnut halves and pieces
1/2
cup matchstick-size strips crystallized ginger
Directions
1.
Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
2.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
3.
*A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
