Candy Cap Candied Nuts
Makes 3 cups of candied nuts
3 cups of pecans or Wild Pecans, walnuts, or combination of nuts
1 egg white
¼ cup light brown sugar
1/8 teaspoon vanilla
scant 1/16th teaspoon (pinch) of cayenne pepper
more scant (smaller pinch) cinnamon
1/2 teaspoon fine sea salt
Position a rack in the center of the oven. Preheat the oven to 275°F.
Line a baking sheet with parchment paper and spray the parchment paper with a fine mist of vegetable oil.
Combine the brown sugar, Candy Cap Sugar, cayenne pepper, cinnamon amd sea salt in a bowl.
In the bowl of a stand mixer, beat the egg white until stiff.
Add the vanilla and dried ingredients and fold them into the egg whites. Fold in the pecans, coating them.
Turn the coated nuts out onto the oiled parchment paper, spreading them out.
Bake until browned, approximately 20 - 30 minutes.
Remove from oven and let cool until the nuts stick together and the coating is solid enough to hold together. Lift the crunchy nuts off the paper in chunks. Store in an airtight container.
Tips and Techniques
The coating is very sticky, so be sure to lightly coat that parchment paper. This is such a quick and easy recipe, so see how much spicy heat you like and adjust the cayenne pepper to your liking the next time.
Chop up the nuts for an easy topping for ice cream or baked fruit.
Substitutions and Variations
This recipe works well with walnuts.