Spiced Nuts

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These make a great gift and can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved.

Spiced Nuts

2 large egg whites
2 tablespoons water
2 teaspoons salt
2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds
1 1/3 cups sugar
4 teaspoons ground cinnamon
2 teaspoons ginger
2 teaspoons coriander

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites, water, and salt in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes.

Mix sugar, cinnamon, ginger, and coriander in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheets and bake until dry and crisp, 40 to 45 minutes, rotating and switching position of baking sheets halfway through baking time. Cool nuts completely. Break nuts apart and serve. Makes about 10 cups.

-Recipe courtesy of Cook Like James


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