In a bowl beat the egg whites lightly with the salt. In another bowl sift the sugar, cinnamon, nutmeg, ginger and cloves and stir until well mixed. Add the nuts to the egg whites, stirring to coat completely and with a fork transfer the nuts in small batches, being sure to allow the excess egg white to dip off, to the sugar mixture. Dredge completely and arrange 1-inch apart on baking sheets lined with parchment or brown paper. Bake the nuts in 300 degrees oven for 25 to 30 minutes or until the coating is crisp. Let cool for 10 minutes, then store in airtight containers. Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
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|Serving Size: 1 Serving (1852g)|
|Recipe Makes: 1|
|Calories from Fat: 1063 (17%)|
|Amt Per Serving||% DV|
|Total Fat 118.1g||157 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 70.6g|
|Polyunsanturated Fat 24.2g|
|Cholesterol 0mg||0 %|
|Sodium 690.5mg||24 %|
|Potassium 2199.3mg||58 %|
|Total Carbohydrate 1282.9g||377 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 1249g|
|Protein 83.7g||120 %|
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Calories per serving: 6258
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