Because at times like these we could all use some sugar coating.
These are delicious in a bowl as a tasty treat, just on there own or you can use them in Cinnamon Nut Crunch Ice Cream (which I will post immediately after I finish this!). Feel free to make them saltier or hotter depending on your taste. These go great with a scotch over the rocks or a Vodka Tonic and Lime! This recipe is great for all those little bit of left over nuts you have in your pantry. In this batch I used walnuts, cashews, pecans and almonds. Just make sure you always buy raw nuts so you can roast and salt them yourself. Conversely if you want to use just Pecans or Peanuts or Hazelnuts or whatever you have it’s all good. This recipe doubles well and these are great treats to have on hand as we head into the holiday season. They keep well in a sealed container.
Toss in 3 1/2 cups of nuts until well coated then spread them out onto the prepared baking sheet and place in the oven. Bake for 20-30 minutes. Half way through cooking give the nuts a stir with a wooden spoon.
Cool before serving.
Above before baking and below after
All the spicy sugar egg white crumble that is left on the sheet when you are done is great sprinkled over ice cream…