These are the perfect salad topper, and I just like having them around to grab a handful or two when I'm craving a sweet and savory (but healthy!) snack. They are so easy, you can make batches to freeze or to give away as gifts.
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon salt
Generous pinch of cayenne pepper
1 teaspoon ground cinnamon
1 pound walnuts
1 egg white, room temperature
1 tablespoon water
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.
When completely cool, pour the nuts into a bowl, breaking up any that stick together.
Here is the link to the original recipe from Smitten Kitchen.
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