Sugar and Spice Candied Nuts

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.

• Ready In: 50 mins
• Yields: 1 pound

Ingredients

• 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

Directions

1. Preheat oven to 300F.
2. Mix sugars, salt, cayenne/paprika, and cinnamon, making sure that there are no lumps. Set aside.
3. Beat egg white and water until frothy but not stiff.
4. Add nuts to egg mixture and stir to coat evenly.
5. Sprinkle nuts with sugar mixture and toss until evenly coated.
6. Spread sugared nuts in a single layer on a parchment-lined cookie sheet.
7. Bake for 30 minutes, stirring occasionally.
8. Remove from oven and separate nuts as they cool.
9. When completely cool, pour the nuts into a bowl, breaking up any that stick together.