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Sugar and Spice Nuts


3/4 cup sugar
3 tablespoons water
1 egg white, lightly beaten
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups pecan halves
1-1/2 cups whole unblanched almonds

In a large bowl, combine the first eight ingredients; mix well. Add nuts and stir until coated. Spread evenly in a greased 15 x10 x1 inch baking pan. Bake at 250 F for 45 minutes or until golden brown, stirring every 15 minutes. Spread on a waxed paper-lined baking sheet to cool. Store in an airtight container.

Yield: 3-1/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.