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These slightly spicy, sweet nuts are a terrific holiday snack or a topping for salads or vegetables such as carrots, winter squash or sweet potatoes. Photo credit: Katie Goodman from Good Life Eats.
1/4 cup sugar
1 1/2 teaspoons McCormick® Cinnamon, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon salt
1 egg white
1 tablespoon McCormick® Pure Vanilla Extract
2 cups walnut halves
Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl. Set aside.
Beat egg white and vanilla in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on greased baking sheet.
Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
(Amount per serving)
I've done glazed nuts often, but I thought this sounded intriguing and outside the realm of ordinary glazed nuts. I found the vanilla overwhelming. I have to believe the tablespoon of vanilla was a misprint. That's all you taste. Too bad. I think half that much vanilla, a little less cinnamon, a bit more pepper and sugar and maybe this would be a winner. I probably won't attempt it, though.
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