Prep 20 mins
Cook 30 mins
Sally's preferred recipe. Great as a salad topper. Adapted from Elizabeth Karmel of Hill Country, who says, "A mason jar full of nuts and a pretty ceramic bowl is my favorite gift. If you bring these to a party, tell the host or hostess to hide them or they will disappear." Smitten Kitchen says: These are insanely easy to make - and from ingredients you probably already have on hand. They're perfect to bring to any party. Like that one tonight.
- 1⁄3 cup dark brown sugar
- 2⁄3 cup granulated sugar
- 1 teaspoon kosher salt (1 1/2 for a saltier sweet or salty balance)
- generous pinch cayenne pepper (or 1/4 tsp hot smoked paprika)
- 1 teaspoon ground cinnamon
- 1 lb walnut halves or 1 lb pecan halves or 1 lb whole peeled hazelnuts
- 1 egg white, at room temperature
- 1 tablespoon water
- Preheat oven to 300F.
- Mix sugars, salt, cayenne/paprika, and cinnamon, making sure that there are no lumps. Set aside.
- Beat egg white and water until frothy but not stiff.
- Add nuts to egg mixture and stir to coat evenly.
- Sprinkle nuts with sugar mixture and toss until evenly coated.
- Spread sugared nuts in a single layer on a parchment-lined cookie sheet.
- Bake for 30 minutes, stirring occasionally.
- Remove from oven and separate nuts as they cool.
- When completely cool, pour the nuts into a bowl, breaking up any that stick together.