Back to School Candied Pecans and Almonds

As August reaches a close, coming to terms with the fact that summer is ending can be bittersweet. While I look forward to the start of a new season, and new school year, it is a little sad to pack away all the memories of summer. The aroma of warm cinnamon baking in the oven is a good “fix” for the back-to-school blues as the leaves start to fall, sweaters replace swimsuits and surfboards become smartboards.

Warning: This super simple recipe for candied nuts (pecans, almonds, walnuts) is super addictive! Teachers, give yourself a lunchtime treat by sprinkling a few on your green or fruit salads to add crunch and sweetness.  Snack on a handful during your mid-day prep period when you need a quick energy boost!  Packed with protein (and a little sugar!)  In my house, they don’t last very long–we usually snack on them “as is”, or add a handful to the top of a scoop of ice cream. {{Gift idea}}: Put them in mason jars and give them out as gifts during the holidays. Regardless of how you decide to enjoy them, I hope it makes your first few days back in the classroom, and back to your school routine, a little sweeter!

INGREDIENTS

• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg white
• 1 teaspoon water
• 8 ounces walnut halves, almonds, or pecans (if you don’t have a kitchen scale, 8 oz. is equal to about two cups) ***I like to double this recipe and store them in glass mason jars.

INSTRUCTIONS

• Preheat the oven to 300 degrees. Line a sheet pan with a silicon baking mat or parchment paper.
• Place the granulated sugar, brown sugar, cinnamon, and salt in a small bowl. Mix until thoroughly combined.
• In a large bowl, whisk the egg white with the water until the mixture is frothy. Pour the walnuts into the egg white mixture and toss to coat. Pour in the cinnamon sugar mixture and stir until nuts are thoroughly coated in the sugar.
• Place the nuts in a single layer on the sheet pan.
• Bake for 30-35 minutes, stirring halfway through the baking time until the coating on the nuts has hardened.
• Cool completely and store in an airtight container until ready for use.