Back by Popular Demand -- Susan Hoover

Sugar and Spice Nuts

I received a bag of these nuts as a hostess gift in November and just had to have the recipe. I immediately made several batches to share with friends. In the process, I came up with some modifications for perfect nuts every time. I appreciate the oven method as I can attest to many stove top disasters involving nuts and sugar.

You can use a mixture of any of the following nuts for an irresistible snack: cashews, almonds, peanuts, walnuts, pecans. Brazil nuts and macadamia are too smooth. Just pecans or only walnuts make a perfect topping for winter salads, and the rough texture of these nuts holds the sugar mixture well.

1/4 Cup packed dark brown sugar
3/8 Cup granulated white sugar
1 tsp kosher salt
½ to 1 tsp cayenne pepper
1 tsp cinnamon
1 Lb. nuts
1 egg white
1 Tbsp water

Preheat oven to 300 *.

Mix sugars and spices, making sure there are no lumps; set aside.
Beat egg white and water until frothy, but not stiff. Add nuts and stir to coat evenly.
Toss with sugar mixture until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and cool in refrigerator, separating nuts as they cool.