Yield: 2 cups
Heat oven to 325 F. Combine egg white, sugar, dry sherry or water, pumpkin pie spice, ground allspice, and if desired, ground red pepper in a medium mixing bowl. Stir in nuts until coated.
Line a 13x9x3-inch baking pan with foil; spray foil with nonstick cooking spray. Spread nuts on foil.
Bake for 25 minutes stirring occasionally. Cool; break apart any large clusters.
Store, covered, in an airtight container at room temperature up to 1 week.
Please note that some ingredients and brands may not be available in every store.