Sugar-and-Spice Candied Nuts

Deb Perelman adapted these addictive nuts from Elizabeth Karmel of Hill Country restaurant in New York City. Just be warned—they’re so good you might want to double the recipe!

⅓ cup dark brown sugar
2/3 cup white granulated sugar
1-1 ½ tsp. kosher salt
¼ tsp. of hot smoked paprika (or a generous pinch of cayenne pepper)
1 tsp. ground cinnamon
1 lb. total of any combination of walnuts, pecan halves, whole almonds or peeled hazelnuts
1 fresh egg white, room temperature
1 Tbsp. water

Preheat oven to 300 degrees.

Mix sugars, salt, paprika (or cayenne) and cinnamon, making sure there are no lumps; set aside.

Beat egg white and water until frothy but not stiff. Add walnuts and stir to coat evenly. Sprinkle nuts with sugar/spice mixture, and toss until evenly coated.

Spread coated nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.

When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Adapted by Deb Perelman, Smitten Kitchen