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Cooking In Real Time: Praline Pecans and Spiced Almonds

Homemade spiced nuts -- holiday treats and easy gifts.

 

These crunchy, slightly sweet nuts are wonderful munchies to offer your Thanksgiving or Christmas guests. Both kinds of nuts keep well in the freezer for several months, or you can serve them right away. They won’t be around for long!

Spiced Almonds

1/3 cup white sugar
2 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. seasoned salt
¼ tsp. nutmeg
1 large egg white
3 cups whole shelled almonds

Preheat your oven to 250º. Mix sugar, spices, and salt in a small bowl.

In a large bowl with high sides, beat egg white with an electric mixer until the egg white is foamy.

Add all the nuts to the bowl and toss gently to coat with the egg white. Sprinkle the spice mixture over the nuts and toss to coat nuts evenly.

Lightly coat a large cookie sheet with cooking spray and spread the nuts on the sheet in a single layer.

Bake 1 hour, stirring once with a wooden spoon. Place on a cooling rack and cool slightly. Break nuts apart with the wooden spoon.

Cool completely and store in an air-tight container.

You can substitute cashews for the almonds.

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As good as the almonds are, these pecans are even better. It’s hard to believe that a mere five ingredients can make so much magic. At a party, these are the first thing guests and family go for!

Praline Pecans

½ cup white sugar
2 tsp. ground cinnamon
1 large egg white
3 cups shelled pecan halves
3 Tbsp. melted butter – not margarine!

Preheat your oven to 300º. Mix sugar and cinnamon together in a small bowl.

In a large bowl with high sides, beat egg white with an electric mixer until the egg white is foamy.

Add the pecans to the bowl and toss gently to coat with the egg white. Sprinkle on the sugar-cinnamon mixture and toss to coat nuts evenly.

Pour the melted butter over the nut mixture and toss until the nuts are evenly coated. It seems a bit odd to wait to add the butter until now, but it works, you’ll see!

Lightly coat a large cookie sheet with cooking spray and spread the nuts on the cookie sheet in a single layer.

Bake 25 minutes. Keep an eye on the nuts and don’t over-bake them.

Break the nuts apart with a wooden spoon as soon as they come out of the oven. They’re difficult to get apart once they cool.

Cool nuts completely and store in an air-tight container. After your family smells the nuts baking and has had a taste, you’ll have to hide that container!

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