CURRIED RAISENS & NUTS

PREHEAT OVEN TO 375 DEGREES.

COAT A SHALLOW BAKING PAN WITH CANOLA OIL OR COOKING SPRAY. IN A SMALL BOWL MIX TOGETHER THE CURRY POWDER, GINGER POWDER, BLACK PEPPER, WHITE PEPPER, CAYENNE, SALT AND CINNAMON.

IN A LARGE BOWL BEAT THE EGG WHITES UNTIL BLENDED BUT NOT FOAMY. ADD ALL THE NUTS AND SEEDS AND STIR TO COAT EVENLY.

IMMEDIATELY SPRINKLE THE SPICE MIXTURE OVER THE NUTS STIRRING TO COAT EVENLY.

SPREAD THE NUT MIXTURE IN AN EVEN LAYER IN THE PREPARED BAKING PAN. TRANSFER TO THE OVEN AND BAKE FOR 5 MINUTES. STIR THE NUTS TO BREAK UP ANY CLUMPS. CONTINUE TO BAKE, STIRRING ONCE OR TWICE, UNTIL THE NUTS ARE CRISP, DRY, AND FRAGRANT, 10-12 MINUTES. PLACE THE PAN ON A WIRE RACK AND LET THE NUTS COOL COMPLETELY. TRANSFER THE MIXTURE TO AN AIRTIGHT CONTAINER AND LET STAND AT ROOM TEMPERATURE FOR 24 HOURS TO DEVELOP THE FLAVORS. STIR THE RAISINS INTO THE NUTS JUST BEFORE SERVING.