1 1/2 cups whole almonds (with skin)
1 1/2 cups pecan halves
2 egg whites
1 tablespoon water
1 cup of sugar
2 tablespoons cinnamon
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
Preheat over to 300 degrees Fahrenheit. (Sorry, don’t know the celcius.)
Line a baking sheet with parchment paper or aluminum foil.
In a large bowl blend sugar, cinnamon, salt, and cayenne.
In a separate bowl mix eggwhites and 1 tablespoon water. *Make sure it’s only a tablespoon. No less no more. Too much water and the nuts will lose their crunch. Too little and the egg whites cling to heavily to the nuts. Found this one out the hard way.
In small batches toss nuts in bowl of eggwhite mixture and coat. Move to strainer and swing around to remove excess. *Important step you don’t want to leave out. Yep, learned that one the hard way too.
After straining. Use a slotted spoon to move nuts to sugar mixture. Shake shake shake your groove thing also, coat the nuts well with sugar mixture. Remove with slatted spoon, shaking off excess. Place on lined baking sheet.
Bake in oven for 20 minutes. Remove and stir around. Place back in oven for another five minutes.
Remove and allow to cool.
After they cool they’ll crackle right off the foil and/or paper.
Throw in a bowl and share. That’s right share. NO you can’t have them all. Well, you can. Sure you can. Hell, go ahead and eat the whole batch. You deserve it. Oh, and they go great with Papa’s Sangria.