Spiced Frosted Nuts

I have a problem. I make tasty treats, sometimes delectable, even. Alas, I don't know how to give them away in an attractive kind of way...tin foil or paper plates is my previous go-to, but for Christmas it hardly seems festive (and it can be dangerous, as we learned after the husband dumped a plate of steaming caramel sticky rolls on the ground on the way to make a delivery). So what to do?

While I was making these spiced nuts, a recipe so easy it's laughable, I was pondering on how to solve this dilemma. I didn't have a cute box or festive bag, but I did happen to have several jam jars sitting about (the lids, however, were nowhere to be found, which is why you only get to see the jars from a distance). So in went the nuts with a festive red and green ribbon around the lid and side. Jam jar = problem solved!

Maybe you have a problem, too. Maybe you're too busy with work, family, friends, parties, etc, to spend a lot of time on gifts for the neighbors, your kids' teachers, or your coworkers. You want to spend the holiday season relaxing with your family rather than stressing about what to bake. Luckily, Caroline and I have come up with several simple and festive treats to share with friends, serve at a party, or, of course, eat all by yourself. Check back here during the next 2 weeks to see what else we've got!

 

Spiced Frosted Nuts
Recipe from The All-American Dessert Book
Pictures by Kelly

1 large egg white
1/4 teaspoon salt
1 pound (about 4 1/2 cups) walnut or pecan halves
1/4 cup white sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 300 degrees F. Lightly grease a large rimmed baking sheet or coat with non-stick spray.
2. In a large bowl using a fork, beat together the egg white and salt until frothy. Stir in the nuts until thoroughly coated. 
3. In a large bowl, stir together the sugars and cinnamon until well blended. Add the nut micture to the sugar mixture, stirring until the nuts are thoroughly coated.
4. Turn the nuts onto a baking sheet, spreading out to form an even layer. Bake, stirring eery 10 minutes, until crisp and dry, 30 to 40 minutes. Transfer the sheet to a wire rack. Let cool completely. Pack in tins, jars, or other airtight containers.*

 *The nuts will keep at room temperature for up to a week, or refrigerated for up to a month.