1 egg white
1 tbsp (15 mL) water
3 cups (750 mL) unsalted mixed nuts
1/2 cup (125 mL) granulated sugar
3/4 tsp (4 mL) cinnamon
3/4 tsp (4 mL) instant espresso powder
1/2 tsp (2 mL) salt
1 pinch ground nutmeg
In bowl and using fork, beat egg white with water until foamy; add nuts, stirring to coat.
Combine sugar, cinnamon, espresso powder, salt and nutmeg; sprinkle over egg white mixture and stir to coat. Spread on parchment paper-lined or lightly greased baking sheet.
Bake in 275°F (140°C) oven until nuts are toasted, about 1 hour. Using wooden spoon, break up clumps. Let cool completely on pan on rack.