sugar-and-spice candied nuts
Sugar-and-Spice Candied Nuts
Adapted from Elizabeth Karmel of Hill Country
Karmel says: “A mason jar full of nuts and a pretty ceramic bowl is my favorite gift. If you bring these to a party, tell the host or hostess to hide them, or they will disappear.”
Deb says: These are so insanely easy to make — and from ingredients you probably already have on hand — they’re perfect to bring to any party. Like that one tonight.
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance)
Generous pinch of cayenne pepper (I swapped this with 1/4 teaspoon of hot smoked paprika)
1 teaspoon ground cinnamon
1 pound walnut or pecan halves or whole peeled hazelnuts
1 egg white, room temperature
1 tablespoon water
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
sugar-and-spice candied nuts was originally published on smittenkitchen.com
all content and photos © 2006 - 2013 Smitten Kitchen LLC