1 large egg white
1 tsp. water
4 cups assorted shelled nuts (walnuts, pecans, almonds, peanuts)
1/2 cup sugar
2 Tbs. Essence, recipe follows
1/2 tsp. cayenne
1/4 tsp. salt

Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

Essence (Emeril's Creole Seasoning):
2 1/2 Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried leaf oregano
1 Tbs. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup