Recipe by Lennie
I make these often during the holiday season -- everyone loves them. They also make a great hostess gift in a pretty jar. Thanks to Chatelaine, where I found this gem.
Top Review by canarygirl
WOW! These are so easy and soooo tasty! I made them for my sister's bridal shower, and I'm fighting the hands off--hoping there'll still be some left for the party!! The cayenne pepper is very subtle, and a little sneaky (you don't feel it until after a few nuts). I would recommend baking them on parchment paper, because I did have a little trouble getting them off the cookie sheet after cooling, but maybe I didn't grease the pan well enough. Thanks for a super recipe Lennie! I am planning to make lots of these for gifts this year.
- 1 egg white
- 236.59 ml cashews, unsalted
- 118.29 ml pecan halves, unsalted
- 118.29 ml almonds, unsalted
- 59.14 ml white sugar
- 2.46 ml ground cinnamon
- 2.46 ml cayenne pepper
- 1.23 ml salt
Directions See How It's Made
- Preheat oven to 325F degrees.
- Grease a baking sheet and set aside.
- Beat egg white in a large bowl with a fork or whisk until foamy.
- Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
- Stir in sugar and spices; toss with nuts until coated.
- Put nuts onto prepared baking sheet.
- Spread out well.
- Bake, stirring often, until golden-- about 20-25 minutes .
- Cool completely.
- Store in an airtight container.