Candied Nuts

1. 1
   prep

   Preheat oven and line baking sheet.

   1.Preheat the oven to 300°F (150°C).

   2.Line a large rimmed baking sheet with parchment paper.

   TIPParchment paper is essential — the sugar coating gets very sticky while baking.
2. 2
   mix · ~2 min

   Whisk egg white and vanilla until frothy.

   1.In a large mixing bowl, add 1 egg white and 1 tsp vanilla extract.

   2.Whisk vigorously until the mixture becomes light and frothy with soft peaks, about 1 to 2 minutes.

   TIPMake sure the bowl and whisk are completely clean and dry — any trace of fat or yolk will prevent the egg white from foaming.
3. 3
   mix · ~1 min

   Toss nuts in egg white mixture.

   1.Add 2 cups pecan halves and 2 cups walnut halves to the frothy egg white.

   2.Fold and toss with a spatula until every nut is evenly coated and glossy.
4. 4
   mix · ~2 min

   Coat nuts with cinnamon sugar.

   1.In a separate bowl, stir together 1 cup sugar, 1 tsp cinnamon powder, and 1 pinch salt.

   2.Sprinkle this mixture over the egg-white-coated nuts.

   3.Toss and fold until every nut is thoroughly covered in the sugar mixture — no dry patches left.

   TIPDon't dump all the sugar at once — sprinkle it in while tossing so it sticks evenly to every nut.
5. 5
   bake · ~25 min

   Bake the nuts in a single layer.

   1.Spread the coated nuts onto the prepared baking sheet in a single, even layer.

   2.Bake on the center rack for 25 minutes, stirring gently every 10 minutes to prevent burning.

   3.Nuts are done when the coating looks dry and crystallized and the nuts are fragrant.

   TIPWatch closely during the last 5 minutes — sugar can go from perfectly candied to burnt very quickly.
6. 6
   rest · ~20 min

   Cool completely without disturbing.

   1.Remove the baking sheet from the oven.

   2.Let the nuts cool completely on the baking sheet without touching or stirring them.

   3.Once fully cooled and hardened, break apart any large clusters with your hands.

   TIPDo not stir while cooling — the sugar coating sets and gets crunchy as it cools. Stirring now makes them sticky instead of crisp.
7. 7
   serve

   Store or serve the candied nuts.

   Serve the candied nuts as a snack, on a cheese board, or over salads. Store leftovers in an airtight container at room temperature for up to 2 weeks.

   TIPFor gifting, pack them in clear cellophane bags tied with a ribbon — they stay fresh and look beautiful.

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