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Ingredients
2 tablespoons unsalted butter, melted
- 4 cups mixed nuts, such as whole almonds, walnuts, pecan halves and hazelnuts
- 1 large egg white
- 1/2 cup C&H® Dark Brown Sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 tablespoon C&H® Turbinado Cane Sugar
- 1 teaspoon flaked maldon sea salt
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Instructions
Step 1
Preheat oven to 350 F. Line a baking sheet pan with parchment.
Step 2
In medium bowl, pour melted butter over mixed nuts and toss well to coat.
Step 3
Spread nuts out in a single layer on prepared pan and bake for 5 minutes to bake the butter into the nuts. Remove pan from oven and cool thoroughly before proceeding with recipe.
Step 4
Reduce oven temperature to 300F.
Step 5
In the same bowl used to toss the nuts before, whisk egg white until frothy. Toss cooled buttered nuts in egg white
Step 6
In separate bowl whisk sugar together with cinnamon and cayenne then toss this mixture into the pecans, mixing until well coated.
Step 7
Spread the coated nuts back onto the sheet pan in a single layer.
Step 8
Mix the turbinado sugar and salt together in the same bowl used for the sugar mixture then sprinkle this mixture over the top.
Step 9
Bake for 20-25 minutes or until sugar caramelizes onto the nuts.
Step 10
Cool then store in an airtight container for up to 2 weeks.
Additional Tips
A coarse seat salt or Kosher salt can replace the flaked sea salt, if desired.
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