cup dark-brown sugar
cup white granulated sugar
teaspoon kosher salt (I might up this by a ½ tsp. next time for more of a sweet/salty balance)
Generous pinch of cayenne pepper (I swapped this with ¼ teaspoon of hot smoked paprika)
teaspoon ground cinnamon
pound walnut or pecan halves or whole peeled hazelnuts
egg white, room temperature
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.