Cinnamon spiced nuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Walnut; Halves |
| 2 | cups | Boiling Water |
| 2 | cups | Superfine Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Nutmeg |
| 2 | tablespoons | Cinnamon |
| 2 | teaspoons | Ginger |
| ½ | teaspoon | Cloves |
| 1 | teaspoon | Allspice |
| 2 | teaspoons | Orange Peel |
| 2 | Whole Egg Whites | |
| 2 | tablespoons | Water |
| 1 | cup | Pecan Halves |
| ½ | cup | Almonds; Blanched |
Directions
1. Drop walnuts into boiling water and simmer 10 minutes. Drain.
2. Sift sugar, salt and spices together 2 or 3 times to blend well.
3. Beat egg whites until frothy; add the 2 tablespoons water and orange peel and mix well.
4. Add walnuts, pecans, and almonds; stir to coat well with egg white mixture.
5. Drain in colander.
6. Make a shallow layer of the spiced sugar mixture on a cookie sheet.
7. Separate nuts and spread in a single layer over sugar.
8. Bake in 200 degree oven 2½ to 3 hours.
9. Be sure the oven is not over 200 degrees.
10. Remove from oven and while warm break into small pieces, allow 2 to 3 nuts to each piece.
Yield 4 cups.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 197 by "Diane Geary" <diane@...> on Nov 4, 1997