3 egg whites
2 teaspoons water
2 (12 ounce) cans salted peanuts
1 cup whole blanched almonds
1 cup walnut halves
1 3/4 cups granulated sugar
3 tablespoons pumpkin pie spice
3/4 teaspoon salt
1 cup raisins

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat.

Combine sugar, pumpkin pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15 x 10-inch baking pans. Bake, uncovered at 300 degrees F for 20 to 25 minutes or until lightly browned, stirring every 10 minutes. Cool.

Store in an airtight container.

Yields about 10 cups.