So you know that AMAZING smell that comes from the street vendors selling hot, candied pecans and walnuts? We can make that happen for you. A while back Joni's mom shared her swordfish skewers, and now my mom brings us this crunchy, sweet delight. If you're saying, HELL YES, just keep reading.
A little cinnamon and brown sugar gets these all toasted up to crunchy perfection. They toast right up and are perfect fuel when I need a healthy snack in a pinch.
Since the oven is fired up, I like to make these in a BIG batch to have my go-to snack for a week or two. And more often than not, I add in salted almonds at the end for an even more special treat. Sweet and salty, thankyouverymuch.
First, you'll start by gathering the following ingredients!
1 Tsp Cold Water
1 Egg White
2 Lbs Nuts, I used a blend of Pecans and Walnuts this time
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Tbsp Cinnamon
1 Tsp Salt
Whip the cold water and egg white together with beaters until frothy. It will look a bit gross, like this.
Fill a separate bowl with your nuts and coat them with the eggy mixture. In a separate bowl, take your sugar, cinnamon and salt and mix it all up. Then toss it in with your nuts and coat it all.
Spread out the nuts in a thin layer onto a greased cookie sheet. Bake for an hour at 200F. If they're still sticky after an hour, shut off the oven and allow them to keep cooking. They'll eventually get a hardened coating and be crispy and crunchy. That's when I toss in the salted almonds and go to town!
Tell us the street food you're cooking up in the comments below! Or tweet us @littlebtpretty!