Perfect for gifting, these toasted nuts get a sweet coasting from maple syrup with a hint of cinnamon spice. Adapted from Melissa Clark's recipe for Sweet & Spicy Candied Nuts. This recipe makes a large batch for gifting and yields enough for a dozen modest bags.
Course Snacks
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 12people
Calories 553kcal
Author Aimee
Ingredients
2poundsraw mixed nutsunsalted
1cuppure maple syrup
1/2cupraw cane sugar
2largeegg whites
1 1/2teaspoonssalt
2teaspoonscinnamon
1teaspoonfreshly ground nutmeg
1pinchcayenne
1/4teaspoonground cloves
Instructions
Preheat oven to 300F. Line two baking sheets with parchment paper.
In a small sauce pot over medium heat, whisk together maple syrup and cane sugar until sugar is dissolved. Remove from heat and cool.
In a large mixing bowl, whisk egg whites until foamy. Add salt, cinnamon, nutmeg, cayenne and cloves and whisk until well combined.
Add maple syrup mixture to the egg white and whisk until combined. Add the nuts and stir the mixture until the nuts are well coated.
Divide the nuts between the two baking pans and spread them into a single layer. Pour any leftover maple syrup over the top of the nuts.
Bake, tossing the nuts every 10 minutes or so, until the maple syrup has evaporated and the nuts are only slightly sticky. Do not let them burn.
Remove from oven and stir well. Allow to cool, and stir again, breaking up the clusters, if desired. Store in an airtight container.