Everyone likes these sugar-roasted walnuts ( and I do use more walnuts than almonds, but that's just my preference) - wonderful for parties, stockings - and friends and family. I usually package them in cello bags ( I found some nice clear ones at Michael's craft store) with curly gold ribbon. Did I mention they're gluten-free? Izzie is back on a GF diet, so I do try to have some of these around for snacking, even when it isn't December.
Preheat oven to 250F.
Line a baking/cookie sheet with parchment paper.
2 egg whites
2 teaspoons cold water
4 cups walnut halves and whole almonds - not too small
6 tablespoons white sugar
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
Place the egg whites and water in a large bowl and beat until frothy, then add the nuts and stir to coat well.
Mix the sugars, cinnamon and salt in a small bowl then sprinkle over the nuts. Use a large spoon to again coat the nuts evenly,
Spread out on the parchment fairly evenly and bake on upper third of oven for one hour. After 30 minutes, use a large spoon to stir up the nuts a little, then continue baking.
After an hour, turn off heat, but leave the nuts in the oven for another 20 minutes or so, just to make sure they're crunchy.
Cool completely before packaging.
Hope you have time for a walk in the snow ! We have had two snowstorms in the last week, about 1 1/2 to 2 feet altogether.