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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 1 |
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I love all the different nuts in this recipe... I will switch out the hazelnuts for Brazil nuts...this recipe is from Nuts Ingredients:
4 cups assorted whole nuts (such as walnuts, hazelnuts, pecans, almonds, and macadamias) |
2 egg whites |
1 cup sugar |
2 teaspoons ground cinnamon |
teaspoon salt |
teaspoon ground ginger |
⅛ teaspoon ground allspice |
⅛ teaspoon ground cloves |
⅛ teaspoon freshly grated nutmeg |
Directions:
1. If using hazelnuts, preheat oven to 350. Spread hazelnuts in a single layer on a baking sheet or pan. Bake, shaking the pan once or twice, until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap warm hazelnuts in a clean dishtowel and let cool 10 minutes. With the towel, rub off as much of the papery skins as possible. Add to bowl with the other assorted nuts. (You can omit this step if not using hazelnuts.)
2. Reduce oven temperature to 225. Line a large baking sheet with foil or parchment paper; coat with vegetable oil spray.
3. In a large bowl, whisk egg whites until foamy. Add nuts, tossing to coat well.
4. In another large bowl, combine sugar, cinnamon, salt, ginger, allspice, cloves, and nutmeg. Blend well. Add nuts, tossing until evenly coated with sugar mixture.
5. Spread nuts in a single layer on the prepared baking sheet, separating with a fork. Bake until coating is dry and crunchy, about 2 hours. Let cool. Store airtight at room temperature up to 1 week.
6. Yields 4 cups
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