Sugar and Spice Nuts |

Do you remember going to your grandparent’s house where they always had a dish of nuts on the coffee table? Me neither. Ok maybe you do. I know that was the trend back in the day so…maybe my grandparents put them away when my family showed up knowing they would have gone broke when the five of us emptied their stash. There are endless candy and nut bowls at antique stores that prove they were all the rage once upon a time. Maybe we should swoop some up and restart the trend!

This recipe for Sugar and Spice Nuts had to be used to fill nut dishes all of the time. I’m sure of it. Why else would someone request it through the “Culinary SOS” column of the local newspaper?

These are great to snack on but they would also be phenomenal chopped and sprinkled on an ice cream sundae or on a salad with blue cheese and tart apples.

Sugar and Spice Nuts

1/2 pound whole blanched almonds

1/2 pound pecan halves

1/8 tsp salt

2 egg whites

1 cup sugar

3/4 tsp cinnamon

1/2 cup butter, melted and cooled

Preheat oven to 350 degrees.

Combine almonds, pecans and salt. Roast for 8 minutes or until lightly toasted. Cool.

Beat egg whites until soft peaks form. Gradually beat in cinnamon and sugar until thick and smooth.

Pour butter over nuts, then fold nuts into the sugar/egg mixture.

Spread in a shallow pan and bake for 45 minutes. Stir well ever 15 minutes.

Cool completely. Sneak a few bites and then store in a tightly covered container in the refrigerator. Will keep indefinitely.

*Other nuts may be substituted. Whatever your preference!
*This is an easy recipe to cut in half if you don’t want to commit to a full pound of nuts.

Roasted and ready for some butter.

Egg white whipped to soft peaks.

There’s the butter.

Continue stirring after you’ve added the cinnamon and sugar until it has a meringue like consistency (Kinda like white glue with specks of cinnamon in it.)