Time 40m Number Of Ingredients 8 Steps:
Preheat oven to 300˚F. Line a baking sheet with parchment paper. Mix sugar, salt, cayenne, and cinnamon in a medium-sized bowl, making sure there are no lumps. Set aside. In the bowl of a stand mixer fit with the whisk attachment, or by hand with a whisk, beat egg white and water on medium speed until frothy but not stiff, about 1 minute. Add walnuts and pecans, and stir to coat evenly. Sprinkle with the sugar mixture, and toss until evenly coated. Spread in a single layer on the prepared cookie sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and, using a spatula, gently separate nuts to make sure they are not touching to prevent them from sticking together. Cool completely on the baking sheet. When completely cool, pour the nuts into a bowl and serve or store in an airtight container. Nuts can be stored for 3-4 weeks.
Time 30m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.
Yield Makes about 2 1/2 cups Number Of Ingredients 10 Steps:
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
Time 1h15m Yield 2 1/2 cups Number Of Ingredients 10 Steps:
Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add the nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.
Time 30m Yield 3-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.
Time 50m Yield 1 pound Number Of Ingredients 8 Steps:
Preheat oven to 300F. Mix sugars, salt, cayenne/paprika, and cinnamon, making sure that there are no lumps. Set aside. Beat egg white and water until frothy but not stiff. Add nuts to egg mixture and stir to coat evenly. Sprinkle nuts with sugar mixture and toss until evenly coated. Spread sugared nuts in a single layer on a parchment-lined cookie sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
