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Sugar And Spice Nuts

Sugar And Spice Nuts

Oxmoor House JANUARY 1985

  • Yield: 2 cups

Ingredients

  • 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

Preparation

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.

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