From: Executive chef Roger Waysok, South Water Kitchen, Chicago. Yield: varies.

2 lb. mixed nuts
2 Tbsp. liquid egg white
2 Tbsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. ginger
1 Tbsp. brown sugar
2 Tbsp. salt
1 Tbsp. maple syrup

Beat egg whites until soft peaks form. Place nuts in large bowl. Add whipped egg whites, salt and spices. Fold until nuts are coated evenly. Put nuts onto sheet pan. Bake at 350°F until golden brown, stirring every 5 minutes. This should take 10 to 15 minutes. Serve drizzled with maple syrup.