Sugar And Spice Nuts

Oxmoor House
2 cups


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1 egg white
1 teaspoon water
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup blanched whole almonds
1 cup pecan halves
1/4 cup butter, melted


Combine egg white (at room temperature) and water; beat until foamy.

Combine sugar, salt, cinnamon, coriander, and nutmeg; stir well. Gradually add to egg white mixture, beating until soft peaks form. Fold in almonds and pecans.

Spread mixture evenly in a 13- x 9- x 2-inch baking pan. Bake at 225° for 1 hour or until nuts are dry; stir mixture every 20 minutes.

Remove nuts to waxed paper, and separate with a fork. Brush with melted butter. Let dry. Store in an airtight container.

Created date

February 2010