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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candied Cinnamon-Sugar Nuts Recipe

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This recipe for Candied Cinnamon-Sugar Nuts is from The Reed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups pecans halves, unsalted
1 cup whole almonds, unsalted
2 egg whites
2 Tablespoons water
2 cups granulated sugar
2 1/2 teaspoon ground cinnamon
2 teaspoon salt
Directions:
Directions:
Preheat oven to 300 F degrees, Line two large baking sheets with parchment paper and spay with non-stick spray; or use silicone baking mat. Set aside.
Mix pecans and almonds in a large bowl. Set aside.
Using an electric mixer, bet egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. Add the sugar, cinnamon and salt, gently folding until combined.
Pour/spoon sugar mixture over nuts and stir to coat completely. Spread nuts over the baking sheet and bake for 45 minutes, stirring every 15. Allow to cool completely and enjoy.

 

 

 

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