Cinnamon Sugar Candied Nuts Recipe 445

Steps:

• Preheat oven to 300°. Line a baking sheet with parchment paper; set aside. In a large bowl, add nuts; set aside. In a small bowl, whisk together egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand. Pour mixture over nuts and toss to coat evenly; set aside. In a medium bowl, whisk together remaining ingredients. Dump over nuts and toss to coat evenly. Turn nuts out onto prepared baking try, spreading in an even, flat layer. Bake for 28 to 30 minutes or until coating is crisped, dried, and candied. Stir nuts once midway through cooking. Lift parchment paper with nuts off baking tray, set on counter and allow nuts to cool. When nuts are cool enough to handle, break into large clusters, if desired. Store in airtight container.

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.