I make one of these recipes every year for my Grandmother, a nut aficionado and a nutty gal herself. I always try to find an unusual and useful container. Once I found an antique tin at a flea market that reminded her of the old days. Another time I wrapped the nuts in red cellophane and plopped the beribboned package in an oversized granny mug. Last year I crafted a very special container. I took a photo of my children to the local quick print shop and had them make a color copy onto a piece of paper as wide as a regular can of peanuts. I cut out my customized label and affixed it around the can after typing across the top Nuts To You, Love Kelly and Joe. She loved the nuts, but the container is her favorite and occupies a permanent spot on her credenza.
In a large bowl, combine egg white and water. Add nuts, toss to coat. Combine sugar and spice, sprinkle over the nuts and toss until well coated. Place nuts in a single layer on lightly greased baking sheet. Bake at 300 degrees F for 20-25 minutes. Immediately transfer the nuts to waxed paper; cool. Break up any large clusters. Store in a covered container.
Preheat oven to 350 degrees F. Coat rimmed baking sheet with butter. Sprinkle baking sheet with soy sauce, hot pepper sauce and garlic. Scatter almonds over sheet and stir till coated. Bake 10 minutes. Sprinkle with seasoned pepper, pepper flakes and salt. Bake 15 minutes. Cool. Will keep in tightly covered container for 3 months.
Spread the pecans on a jelly roll pan. Toast at 275 degrees F for 10 minutes. Remove from the oven and set aside. In a saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Cook and stir over medium heat to the soft-ball stage (236 degrees F). Remove from the heat. Stir in the nuts. Using a slotted spoon, remove the nuts and spread on waxed paper. Separate and let dry 2 hours. Store in airtight container.
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