Candied Nuts

Set your oven to 250 degrees.

2 cups shelled nuts (I use pecans but any nut will do!)
1 egg white
1/2 cup sugar

This is the basic recipe, now add whatever spices float your boat!  I generally add 1 tablespoon of cinnamon and 1/4 teaspoon cayenne pepper for just a little bite.

Put the egg white in a bowl, add the pecans and toss to coat.  The egg white is the glue that will make the seasoning stick to the nuts.  If you need more, add another egg white but it doesn’t take much.

You can put your seasonings in a bag, add the nuts and shake or put them in a bowl or on a plate and add the nuts and toss.  Whatever you’re comfortable with.  Try to get the seasonings evenly distributed on the nuts.

Spread the coated nuts out in a single layer on a lightly greased baking sheet.  Stick it in the oven for one hour, stirring every fifteen minutes.  After an hour, pull the nuts out of the oven and allow them to cool.

Store your cooled nuts in an airtight container until ready to use.

Candied Nuts

Yummy Nuts!

Set your oven to 250 degrees.

2 cups shelled nuts (I use pecans but any nut will do!)
1 egg white
1/2 cup sugar

This is the basic recipe, now add whatever spices float your boat!  I generally add 1 tablespoon of cinnamon and 1/4 teaspoon cayenne pepper for just a little bite.

Put the egg white in a bowl, add the pecans and toss to coat.  The egg white is the glue that will make the seasoning stick to the nuts.  If you need more, add another egg white but it doesn’t take much.

You can put your seasonings in a bag, add the nuts and shake or put them in a bowl or on a plate and add the nuts and toss.  Whatever you’re comfortable with.  Try to get the seasonings evenly distributed on the nuts.

Spread the coated nuts out in a single layer on a lightly greased baking sheet.  Stick it in the oven for one hour, stirring every fifteen minutes.  After an hour, pull the nuts out of the oven and allow them to cool.

Store your cooled nuts in an airtight container until ready to use.