Candied Nuts

I had a hankerin’ for some sweets, but since I am pre-diabetic, I need to choose something without sugar. Ideally, nuts are good, too.

This is a modification of a recipe for candied almonds.  I think this recipe works better with walnuts and pecans, but you can use almonds, or even peanuts, for that matter.

Prep time: 5 minutes

Cook time: 1 hour (unless your kitchen doesn’t obey the laws of physics.  My Cousin Vinny reference.  Go watch this!)

Ingredients:

• 1 cup stevia (or ½ cup brown sugar and ½ cup granulated sugar)
• 2 t vanilla extract
• 1 t cinnamon
• ¾ t salt
• ¼ t ground ginger
• 1 egg white (or 3 T egg whites from the carton)
• 1 lb. raw nuts

Directions:

1. Preheat your oven to 250° F.
2. Line a large, rimmed baking sheet with foil or parchment paper and spray lightly with cooking oil.  Set aside.
3. In a small bowl, mix the dry ingredients: sugar, cinnamon, salt, and ginger.  Mix well, grasshopper.
4. In a large bowl, beat the egg white until it’s frothy.  Use a whisk or hand blender.
5. Add vanilla and beat again.
6. Add your nuts to the bowl with the egg whites.  Stir to combine.
7. Add sugar mixture and stir again.
8. In a single and even layer, spread the mixed and coated nuts on the baking pan.
9. Bake for 1 hour, stirring the nuts every 15 minutes.
10. After having baked for an hour, check them for the desired crispiness.  You may continue baking until you get the crispiness that your heart desires.
11. Unless you want to burn your tongue, let the nuts cool.  They can be served warm or at room temperature.
12. Store in an airtight container.  They can last for 1 to 2 weeks, but I doubt they’ll last that long.

Notes:

• Stevia won’t give the same kind of coating as sugar.
• Have room for 2 pans?  Make some more!

Thanks to Amanda at The Chunky Chef for the original recipe.