Cinnamon Roasted Nuts

Do you know how certain scents can bring you back to a memory? Whenever I smell roasting nuts like the ones on the street side in New York, I am brought back to the memories of autumn in the City. There was nothing in the world like walking around New York City in the fall. The crisp air, leaf sputtered streets and preppy fashions made the world feel anew. 

Candied nuts are a versatile treat.  You can eat them on ice cream, put them on top of a delicious blue-cheese salad or just enjoy them plain. Since I no longer have access to these wonderful street vendors, I decided to give it a whirl and try to replicate these treats myself. The results are delicious candied pecans and almonds from a very simple recipe.

Original Recipe courtesy of allrecipes.com:

I increased the allrecipes.com recipe and made a mix of pecans and almonds- my modifications are below. 

Ingredients: 

1 1/2 Egg White

1 1/2 Tbsp Water

1 Lb Pecan Halves

1/2 Lb Almonds

1 1/2 Cup White Sugar

1 1/2 Tsp Salt

1 Tsp Cinnamon

Directions:

1. Preheat oven to 250 degrees. Grease two baking sheets.
2. In a mixing bowl, whip together the egg whites and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans and almonds to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees for 1 hour. Remember to stir every 15 minutes as nuts burn easily.

I suggest making a whole batch because your family will be fighting over them!