This recipe received rave reviews after it was posted on the AGO intranet in December by marketing whiz Sue Boyle. I whipped up a batch just last week for a family gathering and I can confirm – these are a big hit! Bonus: they are a tasty treat for friends and family who are allergic to wheat/gluten. Warning: they are highly addictive! Here’s what Sue had to say:
Every Christmas at the Boyle household – the house is brimming with a pleasant combination of grumpy old men, slightly overweight children, one certifiable aunt…well maybe two, a couple of ex-convicts and a multitude of other interesting characters that should be in a David Sedaris novel. Anyhow, the events are frequent and often very loud. When I want them all to shut up for five minutes….I serve these nuts. It seems to work.
Nuts for Nuts
Ingredients
- 3 egg whites
- 2 tablespoons water
- 3 cups walnut halves
- 2 cups pecan halves
- 1 cup whole unblanched almonds
- 2 cups sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons grated orange peel
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Directions
- In a mixing bowl, beat egg whites and water until frothy.
- Add nuts; stir gently to coat.
- Combine the remaining ingredients. Add to nut mixture and stir gently to coat.
- Spread into two greased 15-in. x 10-in. x 1-in. baking pans.
- Bake, uncovered, at 300 degrees F for 20-25 minutes or until lightly browned, stirring every 10 minutes.
- Cool. Store in an airtight container.