Preheat oven to 225 degrees
F. Line a large shallow baking pan with foil.
In a bowl, combine egg
white and water; beat until foamy. Add walnuts and toss and coat. Pour the
mixture into a strainer and let drain for 2-3 minutes.
Combine sugar, cinnamon
and allspice in a plastic or paper bag; shake to mix. Add the walnuts; hold the
bag shut and shake vigorously to coat the nuts. Spread the nuts in one layer in
the baking pan.
Bake for 1 hour,
stirring every 15 minutes.
Remove from the oven
and let cool completely, stirring occasionally and breaking the nuts apart if
they are stuck together. Don’t worry if they stick to the foil- it’s easy to
peel them off. Store in a tightly capped jar. Makes 2 Cups.
