Name: Cinnamon-Roasted Pecans and Almonds recipe
Ingredients: 2 large egg whites, at room temperature;1 pinch salt;1 cup white sugar;1 ½ cups pecan halves;1 ½ cups whole almonds;4 teaspoons ground cinnamon;⅓ cup unsalted butter, melted

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Ingredients

2 large egg whites, at room temperature 1 pinch salt 1 cup white sugar 1 ½ cups pecan halves 1 ½ cups whole almonds 4 teaspoons ground cinnamon ⅓ cup unsalted butter, melted

Nutrition Info

239.7 calories carbohydrate: 17.2 g cholesterol: 10.2 mg fat: 18.6 g fiber: 2.9 g protein: 4.4 g saturatedFat: 3.6 g servingSize: - sodium: 17.2 mg sugar: 13.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Beat egg whites with salt in a bowl until frothy, add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

Recipe Yield

16 servings

Recipe Note

This is by far my favorite fall and winter treat to have available, and makes an incredible food gift to anyone without an allergy--for the holidays or any occasion! Store cooled nuts in airtight containers for up to 2 weeks.

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