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Ingredients
- 1 egg white
- 1 tablespoon water
- 8 ounces pecan halves
- 8 ounces walnut halves
- 2/3 cup superfine sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground coriander
Details
Servings 4
Preparation
Step 1
1. Preheat oven to very slow (250). Whisk egg white and water in medium size bowl until foamy. Stir in nuts; mix well. Pour into sieve; drain 3 minutes.
2. Combine sugar, salt, cinnamon, ginger, allspice, and coriander in medium-size paper bag; shke to mix. Add drained nuts; shake well to coat. Spread nuts out on large cookie sheets, making sure they do not touch.
3. Bake in preheated very slow oven (250) for 15 minutes. Stir nuts and spread out again. Lower oven temperature to 225. Bak, stirring occasionally, 1 hour and 15 minutes or until nuts are well dried and crispy. Midway alternate racks. Turn off oven; let nuts cool with oven door open.
4. Cool nuts completely at room temperature. Store in airtight container. Nuts can be refrigerated for several weeks, or frozen for six months.
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