Preheat oven to 250°
Grease a baking sheet with butter or cooking spray. A piece of aluminum foil works just as well. In a bowl, whisk together egg white and water until frothy. In a separate bowl, mix together sugar, salt and pumpkin pie spice. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg and allspice. You can always substitute for just plain cinnamon or nutmeg.
After the almonds are coated with the egg and water mixture, toss the almonds in the sugar mixture until evenly coated. Spread the almonds onto your baking sheet in an even layer and cook for 1 hour, stirring every 15 minutes so almonds don’t stick together.
I have tried various techniques to make candied nuts. I find that using the egg white and water as a base to allow the sugar to stick to works much better than actually cooking the sugar and being left with a hot, sticky mess. In place of the almonds, pecans and walnuts work really well too. These are great as a snack by themselves, or topped on a baby spinach salad with dried cranberries and bleu cheese crumbles.
xoxo The Refined Palate
© 2011 Xristina Miros