Candied Nuts
These candied nuts match perfectly with any sweet dish or as a snack on their own. The recipe is extremely versatile and can be altered to include whichever nuts you have available or whichever spice mix you would like to include- Go nuts!
In this recipe the eggwhite acts as a glue that holds the sugar and spice coating attached to the nuts. I like to prepare these candied nuts whenever making a recipe that calls for an egg yolk only (like the recipe for yeast cake), it’s a good way to use the extra eggwhites.
You can use the same technique to create a savoury spice blend and reduce the sugar.
Ingredients
1-2 eggwhites
500g of unroasted nuts (pecans, walnuts, almonds, cashews, peanuts, hazelnuts, etc.)
75 g brown sugar
75 g white sugar
1 tbsp. of aromatic spices (cinnamon, nutmeg, cardamom, ginger, etc.) – you can create your own blend and add according to your preference, about a tbsp. or less
A teaspoon of flaked salt
Preparation
Heat the oven to 150°C
Lightly whisk the eggwhites until it appears airy and slightly white
Pour all the nuts into the protein bowl and carefully coat the nuts
In another bowl mix together the dry ingredients: white sugar, brown sugar, spices, salt.
Add the dry ingredients to the nut bowl and mix well with your hands until they are coated nicely
Place on a baking sheet. Bake the nuts for a total of ~30 minutes. First round after 10 minutes. Remove, turn lightly and return to the oven, in the third round you will need to watch after 6 minutes if ready. Each oven is a little different.
After about 30 minutes, take it out of the oven. Allow them to cool down at room temperature, crystallize and crumble.