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Sweet and Spicy Nuts

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Your guests will swear these are drenched in butter because they are that good. But it's sugar and egg whites that actually make them so rich. We love pecans in this recipe, but you can use almost any nut or combination of nuts."

List of Ingredients

â—¦ 1 egg white
â—¦ 1 Tbsp water
â—¦ 1 cup sugar
â—¦ 1 tsp kosher salt
â—¦ 1 tsp ground cinnamon
â—¦ ½ tsp cayenne pepper
â—¦ 1 pound raw pecans


Recipe

Preheat the oven to 200° F.

In a large bowl, beat the egg white and water until frothy but not stiff. Stir in the sugar, salt, cinnamon, and cayenne. Add the nuts and stir until completely coated.

Spread the nuts on a baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are dry and toasty. Remove from the oven and let cool. Serve immediately or store in an airtight container in the freezer for up to 1 month.


Makes 4 cups