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Sweet Cinnamon Sugar Candied Nuts

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Ingredients
  

  • 1 cup pecans, raw and unsalted
  • 1 cup walnuts, raw and unsalted
  • 1 cup almonds, raw and unsalted
  • 1 egg white, whisked to frothy
  • 1 tbsp. water
  • 2/3 cup granulated sugar
  • 1/3 cup light or dark brown sugar, packed
  • 1 tbsp. cinnamon
  • 1 tsp. Kosher salt, or to taste
  • 1/2 tsp. cayenne pepper, or to taste

Instructions
 

  • Pre-heat oven to 300°F.
  • Line a baking sheet with parchment paper; set aside.
  • In a large bowl, add the nuts; set aside.
  • In a small bowl, whisk together the egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand.
  • Pour mixture over nuts and toss to coat evenly; set aside.
  • In a medium bowl, whisk together the remaining 5 ingredients.
  • Dump over the nuts and toss to coat evenly.
  • Turn nuts out onto to prepared baking tray, spreading them in an even flat layer.
  • Bake for 28 to 30 minutes, or until coasting is crisped, dried and candied.
  • Stir nuts once midway through cooking.
  • Lift the parchment paper, with the nuts on it, off the baking tray, set it on the counter, and allow nuts to cool.
  • When nuts are cool enough to handle, if desired, break apart large clusters.
  • Transfer nuts to airtight containers or jars.

Notes

Nuts will keep airtight at room temperature for at least 1 month.