A great way to use leftover egg whites. These candied nuts are excellent in salads, with hot fudge sundaes, as a cocktail appetizer and a snack when you feel like grazing.
2 egg whites
250 grams walnuts, skins lightly removed or pecan wholes
1/4 cup sugar powder in a mixer
1/2 teaspoon salt
Optional powdered cumin/cayenne pepper/chai masala/pumpkin pie spice mix/allspice/Tabasco sauce/habanero sauce
Preheat oven to 350F.
Mix the nuts with the egg whites in a large bowl. Stir in remaining ingredients and mix thoroughly.
Lay out the nuts one by one on the parchment lined trays. Bake 25 minutes or until golden, fragrant and crisp.
Cool completely and refrigerate in airtight boxes, bottles or zipped bags. Keeps for several weeks -if you can resist them!