1 1/2 cup confectioners' sugar
2 tablespoons cornstarch
1/2 teaspoon Salt
1 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon chili powder (Gebhardt's preferred)
1 egg white
2 tablespoon water
1 cup nuts (pecans preferred)

Sift dry ingredients together. Beat egg white slightly and add cold water. Dip nuts in egg white mixture, drain and roll in the sugar-spice mixture. Spread on cookie sheet so they do not touch one another and toast in a slow (250F) oven until golden in color, about 1 1/2 hours.

Cool and store in air tight container.