You'll need one pound of raw nuts, I like pecans and almonds, any kind you like is fine. That's about three cups if you don't have a scale. If you don't have a kitchen scale please go get one. You can find really inexpensive ones at places like Home Goods or Ross for less than $15 and they are so useful for all kinds of things. That's where I got mine and I use it for baking and crafty things often.
Whip your room temperature egg whites, vanilla and water until nice and foamy. I used my immersion blender but a wire whisk works just as well. Again, an immersion blender is a wonderful Christmas gift that is so useful. Indispensable for making creamed soups and gravy, no lumps and no messy transfers of hot liquids to the blender.
Now, dump those nuts into the egg white mixture and coat them really well. I just use my hands, a cook's best tool!
Mix up your sugars, salt and cinnamon in a Zip Loc bag.
Once the nuts are coated with egg whites pour then into the bag with the sugars and squish them all around. It looks like a complete mess at this point but do not despair!
Pour the whole thing out onto a parchment lined baking sheet. Don't skip the parchment paper or you will be crying over the clean up later, don't say I didn't warn you. Spread the nuts out as best as you can but don't worry too much, you'll get a chance to break them apart after they bake. Pop them into a 250* oven and bake for 1 hour, stir them every 20 minutes or so.
Take them out of the oven stir one more time and let them cool.The smell in your kitchen is divine! Once they're cool you can package them up any way you like. I weigh them out in 1/4 pounds and put them in little cellophane gift bags as stocking stuffers and hostess gifts. See, that scale comes in handy again.
Preheat oven to 250 degrees.
2 egg whites
1 tablespoon vanilla
1 tablespoon water
1 pound raw, unsalted nuts (I used raw almonds and pecans but walnuts and cashews would work, whatever combination you like)
1 cup white sugar
1/2 cup brown sugar
3/4 teaspoon salt1 teaspoon ground cinnamon
Mix sugar, salt and cinnamon in 1 gallon Ziploc bag. Set aside.
Place egg whites, water and vanilla in a small bowl and whisk until frothy, my immersion blender worked great for this step.
Pour the nuts into the egg white mixture and stir until well coated. In truth I use my hands for this step.
Now dump the nuts into the Ziploc bag with the sugar mixture and zip up. Mix it all around until the nuts are all coated in sugar. It will look wet but do not fear. Spread nuts evenly onto a parchment lined baking sheet and bake at 250* for 1 hour stirring every 20 minutes to prevent sticking and break up clumps.
After 1 hour take out of oven, stir one more time and let cool. Store in air tight containers if they last that long.
NOTES: Don't forget the salt. It cuts the sweetness and brings out the flavor. I get my nuts at Costco, the best bulk buy around for price and freshness.
I'm off to finish up the decorating and dreaded house cleaning. A week from today my house will be filled with grown children and grand children, chaos will reign and I can hardly wait for the excitement to start!
Until next time,