Source: Kikkoman

1 1/2 cups whole natural almonds
1 1/2 cups blanched slivered almonds
6 tablespoons bottled teriyaki marinade and sauce
1 egg white, beaten but not stiff
4 teaspoons granulated sugar
1 1/4 teaspoons ground red pepper (cayenne)
1 1/4 teaspoons onion powder
2 1/2 cups unsalted dry-roasted peanuts
1 tablespoon vegetable oil
2 1/2 cups seedless or golden raisins

Toast almonds on an ungreased large baking sheet with rim in a 350 degree F oven for 10 minutes, without stirring, or until the slivered almonds are golden brown. Cool in pan on wire rack. This step is important to develop the almonds' flavor and golden color.

Meanwhile, reduce the oven temperature to 275 degrees F.

Combine the bottled teriyaki sauce, egg white, sugar, red pepper and onion powder in a large bowl. Stir in almonds and peanuts until evenly coated. Add oil and toss nuts to coat; turn out onto same baking pan with rim, spreading mixture evenly.

Bake 30 minutes in a slow oven, 275 degrees F, stirring and turning nuts over every 10 minutes.

Stir nuts and spread in a single layer after baking; cool completely in pan on wire rack. Stir in raisins. Store in a tightly covered container.

Yields 8 cups.