Every December I try to find new ways to make spiced nuts. They are the perfect snack during the holidays (that my kids like too), and they make wonderful homemade holiday gifts. My friend, Caroline, gave passed me a version of this recipe earlier this summer when I was working on a recipe development project for a client. What I love about this newly created recipe for Spiced and Sugary Nuts is that there is no butter or oil needed. The pecans are tossed in the egg and water mixture and then drained. Next, you sprinkle with the sugar mixture. I have tried this recipe using cayenne and smoked paprika, and both are wonderful.
1/2 cup white granulated sugar
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper or smoked paprika
1 egg white
1 tablespoon water
16 ounces whole pecans (almonds and walnuts can be substituted)
1. Preheat oven to 300F.
2. Combine sugars, cinnamon, salt, and cayenne or smoked paprika in a small bowl, mixing well.
3. Whisk together egg white and water until frothy. Add pecans, tossing to coat; drain. Sprinkle nuts with sugar mixture, mixing well.
4. Place pecans in a single layer on a large cookie sheet coated lined with parchment paper. Bake at 300F for 30 minutes, tossing occasionally. Remove from oven and separate as they cool. Store in an airtight container for up to 1 week.