1 pound any nut or combination
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt
1/8 teaspoon mombosa or cayenne (1/4 teaspoon of hot smoked paprika)
1 teaspoon ground cinnamon
1 tablespoon sweet cocoa powder
1 egg white, room temperature
1 tablespoon water
Preheat oven to 300 degrees. Add sugars, salt, mombosa, cocoa and cinnamon to a food processor until mixture is well blended and begins to have a powdery texture, and set aside. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Gently sprinkle Worcestershire sauce over them. Bake for 30 minutes, stirring occasionally to prevent from sticking to each other. Remove from oven, sprinkle with Worcester sauce again, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
Courtesy of www.theproamateurchef.blogspot.com.