| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Gifts, Nuts | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Walnut; Halves |
| 2 | c | Boiling Water |
| 2 | c | Superfine Sugar |
| 1 | ts | Salt |
| 1 | ts | Nutmeg |
| 2 | tb | Cinnamon |
| 2 | ts | Ginger |
| 1/2 | ts | Cloves |
| 1 | ts | Allspice |
| 2 | ts | Orange Peel |
| 2 | Whole Egg Whites | |
| 2 | tb | Water |
| 1 | c | Pecan Halves |
| 1/2 | c | Almonds; Blanched |
INSTRUCTIONS
1. Drop walnuts into boiling water and simmer 10 minutes. Drain. 2. Sift sugar, salt and spices together 2 or 3 times to blend well. 3. Beat egg whites until frothy; add the 2 tablespoons water and orange peel and mix well. 4. Add walnuts, pecans, and almonds; stir to coat well with egg white mixture. 5. Drain in colander. 6. Make a shallow layer of the spiced sugar mixture on a cookie sheet. 7. Separate nuts and spread in a single layer over sugar. 8. Bake in 200 degree oven 2 1/2 to 3 hours. 9. Be sure the oven is not over 200 degrees. 10. Remove from oven and while warm break into small pieces, allow 2 to 3 nuts to each piece. Yield 4 cups. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 197 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997
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