The only thing trickier about this one is the beaten egg white - and when I mean beaten, I mean to soft peaks. Generally I separate my egg, dump the white in my stand mixer and walk away and do something else for a few minutes and come back to it, all ready for me. If you do not have a stand mixer, it means that you have to stand there holding the mixer and whip up the eggs - not a difficult task, but merely a requirement of time and focus.
The original recipe on Martha Stewart's website calls for 2 1/2 cup nuts. What I found happened was that there was excess egg/spice mixture and that annoyed me. I also slightly augment the amount of sugar and salt. I found that closer to 3 1/2 cups used up all the spice and egg mixture - it just requires that you mix a little bit more thoroughly to coat all the pieces.
Whatever you choose - both are yummy to give as gifts!
Spiced Nuts (adapted from Martha Stewart)
1 large egg white
1/3 cup sugar
1 rounded teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
3 1/2 cups pecan halves, walnuts, and/or almonds
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again.
Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.
Bag of nuts ready to give as a gift.