There are a few reasons why I love Sugar & Spice Nuts.

• Reason 1: Super easy to make;
• Reason 2: If the Munch Monster (Mr. E) stays out of them, they have a good;
  shelf life.  Also, I have frozen them to use at a later date on a spinach salad or fancy lettuce salad with goat cheese and balsamic dressing.  In fact I’m munching on some I made in early July right now for “inspiration” as I write this.  (“Inspiration” being my excuse for why I’m stuffing my face with sweets);
• Reason 3: They pack and ship really well, which is great for Mr. E and me because we like to send treats to family in WI and CA;
• Reason 4: They are healthy-ish (nuts=protein=good for you).

It took me awhile to find a recipe for sugared nuts that I really liked.  For me the orange peel and cinnamon mixed with the sugar make this the perfect combination.  An added bonus is how good the house always smells when they are baking.   Also, when looking for a recipe, I wanted the sugar to be coated on a little like candy.

The first time I made this I did mess up a bit.  The recipe instructs you to beat the egg whites until “frothy”… what exactly does “frothy” mean?? Is it slightly foamy? Is it very foamy and the egg white are holding soft peaks? Originally I took it to mean slightly foamy…WRONG!  As soon as I mixed in the nuts the egg whites went back to been a liquid mess.

So…the second time around and every time since I beat the egg whites on medium high until they are very foamy and have formed medium stiff peaks.  I’ve included two pictures below to help describe what I think “foamy” and “medium stiff peaks” means. 🙂

The rest of the recipe is pretty easy.  Mix the nuts in one bowl, the spices and orange peel (I use dried) in a second bowl.  Add the nuts to the bowl of foamy egg whites and add the spice mixture by gently folding it in a little at a time. You may decide not to use all of the spice mixture; it depends on how much flavor and sweetness you want.  Spread the coated nuts on a cookie sheet and bake; stirring every 10 minutes.

Sugar and Spice Nuts

3 egg whites

2 tablespoons water

½ teaspoon nutmeg

1 cup sugar

½ teaspoon allspice

1 tablespoon cinnamon

1 teaspoon ginger

1 teaspoon dried orange peel

¼ teaspoon cloves

3 cups walnuts

1 cup almonds

2 cups pecans 

 

Preheat oven to 300° and grease a baking dish that is large enough for the nuts to be spread out and lay flat. 

 

In a large mixing bowl beat the egg whites and water until foamy and medium stiff peaks form. (See pictures above to help with the visual).

 

In a second mixing bowl add the nuts. In a third mixing bowl, add the sugar, allspice, cinnamon, ginger, dried orange peel and cloves and mix together

 

Add the nuts to the large bowl with the egg whites.  Gently fold them in until they are well coated.  Sprinkle the sugar and spice mixture over the egg white and nut mixture in batches, gently folding to incorporate throughout.  Depending on how sweet and flavorful you would like the nuts, you may or may not use all of the sugar and spice mixture.

 

Once you have coated the nuts with the desired amount of sugar and spice; spread them on the greased baking dish and place in the oven.  Back 20 to 30 minutes; stirring every 10 minutes.  They will be done when the coating starts to take on a lightly golden color.  Immediately remove from the baking dish and spread out on wax paper to cool.

 

Enjoy!