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1/2 c. sugar
1/2 c. water
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 c. blanched almonds (5 oz.)
1 c. unsalted roasted cashews
1 1/2 c. pecans

Combine sugar, water, cinnamon and allspice in large,
heavy bottomed saucepan. Bring to boiling; boil over medium
heat until reduced to 1/3 cup. Add nuts all at once; stir
quickly to coat all nuts. (You have to work fast.) Spread
candy on baking sheet, breaking up large clumps of nuts with
spoon. After candy cools, break apart into individual nuts.
Store in airtight tin at room temperature.

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