Serve these nuts as candy, use them to garnish a cake, or fold into homemade ice cream.
Recipe information
Yield
makes 3 1/2 cups
Ingredients
1 egg white
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of ground cloves
A pinch of cayenne pepper
1/4 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups (about 1 pound) pecan or walnut halves or whole almonds
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
In a medium bowl whisk until frothy: 1 egg white.
Step 3
Add: 3/4 cup brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, A pinch of ground cloves, A pinch of cayenne pepper, 1/4 teaspoon salt, 2 teaspoons vanilla extract.
Step 4
Stir until combined, then add: 3 1/2 cups (about 1 pound) pecan or walnut halves or whole almonds.
Step 5
Mix together until all the nuts are coated. Pour onto a lightly oiled baking sheet. Bake for 30 minutes. Turn the nuts from time to time with a large off set spatula until all the nuts are coated and dry. Let cool before serving. Store in an airtight container.
