Orange and Cinnamon Spiced Nuts Recipe

 

 

2
cups whole blanched almonds
1 1/2
cups pecan halves
1 1/2
cups whole almonds (with skins)
1
cup sugar
1/4
teaspoon cinnamon
1/4
teaspoon ground nutmeg
1/8
teaspoon salt
2
egg whites
1
tablespoon grated orange peel
1/2
cup butter

 

 

Heat oven to 325 degrees.  Spread all nuts in 15 x 10 x 1 inch jelly roll pan.  Bake, stirring occasionally, for 20 to 25 minutes or until lightly toasted.  Remove from oven and let cool.

 

In small bowl stir together sugar, cinnamon, nutmeg, and salt.  In small mixer bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).  Continue beating, gradually adding sugar mixture, until stiff peaks form (1 to 2 minutes).  By hand, gently stir in nuts and orange peel.

 

In same jelly roll pan melt butter in oven (4 to 6 minutes).  Spread nut mixture into pan.  Bake , stirring every 10 minutes, for 25 to 30 minutes total time or until nuts are brown and no butter remains.  Cool completely.  Store in airtight container. 

 

Makes 6 cups.

 

 

To blanch nuts, drop shelled nuts into boiling water.  Let stand 2 to 5 minutes, until skins are loosened.  Pour off hot water, add some cold.  Pinch each nut between thumb and finger to push off skins and lay nuts on paper toweling to dry.  Put nuts in 300 degree oven for about 15 to 20 minutes to remove moisture.

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