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 Mix sugar, salt and cinnamon in a small bowl; set aside.

 Beat egg white and water until frothy (not stiff).

 Add 4 cups assorted whole nuts.

 Mix well.

 Add cinnamon and sugar mixture.  Coat thoroughly.

 Spread nuts evenly on a jellyroll pan.

 Cook at 200 degrees for one hour.

Oh ya.  Eat them plain or give em a rough chop and add to your salad.  That was my Christmas gift to you.  Something you can enjoy year round.

4 cups whole almonds, pecans, walnuts or a combo

1 egg white

1 tsp. cold water

1/2 cup white sugar

1/4 tsp. salt

1/2 tsp ground cinnamon

Preheat oven to 250 degrees.  Lightly grease a 10x15 jellyroll pan.  Mix together sugar, salt and cinnamon.  Set aside.  In a separate bowl, beat egg white and water until frothy but not stiff.  Add nuts to egg white and mix to coat thoroughly.  Sprinkle sugar and spice mixture over nuts and mix to distribute evenly over nuts.  Spread nuts evenly over prepared jellyroll pan.  Bake for 1 hour, stirring occasionally, until golden brown.  Allow to cool then store nuts in an airtight container.

Please note:  I doubled the recipe.  They store for a few weeks.