Sugar and Spice Nuts Recipe
Summary
MethodBaked
Ingredients
| Pecan halves | 1 1/2 Cup (16 tbs) | |
| 1 cup unblanched whole almonds | ||
| Walnut halves | 1 Cup (16 tbs) | |
| Filberts | 1 Cup (16 tbs) | |
| Egg white | 1 | |
| Water | 1 1/2 Tablespoon | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Grated rind of 1 orange | ||
Directions
1. Preheat oven to 275°F (150°C).
2. In a large bowl, combine pecans, almonds, walnuts and filberts.
3. In a mixer bowl, beat egg white and water 2 minutes, until foamy. Add sugar, salt, cinnamon, coriander, ginger, nutmeg, cloves and orange rind. Fold egg mixture into nuts.
4. Arrange on a large baking sheet and bake, turning occasionally, for 45 minutes, until brown and crisp. Cool.
5. Store in a tightly covered container at room temperature for up to 3 weeks.
2. In a large bowl, combine pecans, almonds, walnuts and filberts.
3. In a mixer bowl, beat egg white and water 2 minutes, until foamy. Add sugar, salt, cinnamon, coriander, ginger, nutmeg, cloves and orange rind. Fold egg mixture into nuts.
4. Arrange on a large baking sheet and bake, turning occasionally, for 45 minutes, until brown and crisp. Cool.
5. Store in a tightly covered container at room temperature for up to 3 weeks.
Chef
