Sugar-and-Spice Nuts

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I’ve been making these nuts for a few years and every time they come out of the oven, I somehow still feel surprised at how amazing they are!! There’s something about this combination of sweet, salty and just slightly spicy that’s incredibly addicting…you will love them!Sugar-and-Spice NutsThey come together very quickly by beating an egg white, stirring in the nuts, coating them in a sugar mixture, and baking for 30 minutes.Sugar-and-Spice Nuts I just ate too many nuts again for the third day in a row and thought to myself: I remember why I can’t make these too often…they are SO UNBELIEVABLY GOOD!Sugar-and-Spice NutsA jar of sugar-and-spice nuts is a great hostess gift for a holiday party – just make sure they are hidden away, or they will be gone before the party is over! I generally fill-up a few gift jars right away after I make them so that there aren’t too many leftover for myself to eat…Sugar-and-Spice Nuts

Sugar-and-Spice Nuts

1/3 cup dark-brown sugar
2/3 cup white granulated sugar
2 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 pound walnuts and pecans (about 4-4.5 cups total)
1 egg white
1 tablespoon water

Preheat your oven to 300 degrees and line a jelly roll pan (or cookie sheet) with parchment paper.

Mix together sugars, salt, cayenne, and cinnamon so there are no lumps.

Beat the egg white and water until frothy. Add the nuts and stir until they are coated evenly. Sprinkle the sugar mixture over the nuts and stir again until evenly coated.

Spread the nuts in a single layer on the parchment paper and bake for 30 minutes, stirring once or twice. Remove from the oven and break the nuts up as they cool. When completely cool, break up any nuts still sticking together and pour into a bowl. Store in an airtight container.

Slightly tweaked this recipe from Smitten Kitchen.

 

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