Chile-Spiced Sugared Nuts
More From Oxmoor House
- 2 large egg whites
- 1 tablespoon water
- 1 2/3 cups (1/2 lb.) pecan halves
- 1 2/3 cups (1/2 lb.) whole natural almonds
- 1 1/2 cups sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons salt
- 1 1/2 teaspoons chipotle chile powder or other chile powder
- Beat egg whites and water in a bowl until blended. Add nuts to egg whites, stirring to coat; drain in a colander.
- Combine sugar and next 3 ingredients in another bowl. Add nuts, in batches, to spiced sugar, shaking bowl to coat nuts. Transfer nuts with a slotted spoon to a large rimmed baking sheet lined with parchment paper, spreading nuts into a single layer.
- Bake at 300° for 30 minutes or until coating is crisp, stirring after 25 minutes. Cool completely. Break big clusters apart. Store in airtight containers.
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