1 large egg white
1 tsp water
4 cups mixed, salted, roasted nuts (about 11/4 lb.)
1/2-1 cup sugar
11/2 T cinnamon or pumpkin pie spice
3/4 tsp cayenne pepper (optional)
Preheat oven to 250.
Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chuncks.
Note: Nuts keep in an airtight container at room temperature 5 days.
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