Spiced Nuts
Submitted by Mary Grace Brennan
Ingredients
1/3 cup of granulated sugar
1/4 cup of packed light brown sugar
1/2 tsp. of ground cinnamon
1 large egg white
1/4 tsp. of salt
1 lb. of pecan or walnut halves
Directions
Preheat oven to 300 degrees and adjust rack to middle position
Lightly coat baking sheet (jellyroll pan) with non-stick spray
In a bowl, stir the 2 sugars and cinnamon until well blended, then set aside
In a medium bowl, using a fork, beat the egg whites until frothy
Add the nuts and toss until each is completely coated
Add the sugar mixture to the nuts and stir until each is well coated
Turn the nuts onto the baking sheet evenly
Bake until crisp and dry, usually 30-40 minutes, stirring every 10-15 minutes
Place the baking sheet on a wire rack to completely cool
Pack in tins or airtight containers
Tip: May store at room temp for up to a week, in the refrigerator for up to a month—usually they won’t last that long!