Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 2 egg whites, at room temperature (save yolks for other use)
- 1 cup packed brown sugar
- 1/4 cup (1/2 stick) butter, melted and cooled to room temperature
- 1 to 1-1/2 pounds shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or a mixture of your choice)
Using an electric mixer, place egg whites into a large bowl big enough to accomodate the nuts. Beat until the whites form soft peaks when beaters are lifted.
Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.
Gently fold nuts into meringue mixture until they are evenly coated, taking care not to break nuts.
Spread coated nuts evenly on ungreased jelly roll pan. Bake about 1 hour, stirring every 15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.
Pour cooled nuts into covered containers and store up to 2 months at room temperature.
Yield: about 3 to 5 cups, depending on size of nuts
Note: You may use just about any type of shelled nuts in this recipe, including peanuts, cashews, pecans, walnuts, macadamia nuts, and almonds. Mix them up for a special treat. Put these sweet crunchy nuts into a nice glass jar or tin, and they make a tasty gift from the kitchen for any occasion.
Sweet Crunchy Nuts Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.