Yummy note: This is a love and hate snack in my house. I just love these cinnamon crunch nuts and will eat them any time of day for a quick bite. However, my kids both have nut allergies, so whenever I make it, they give me the evil eye and are like, seriously, mom, you are making a yummy smelling treat that we can't have?! Yes, my darling kids, sorry, it is not all about you this time, haha. So now I try and make it when they aren't around or late at night to stop teasing them with the waffling smells of cinnamon and nuts in the house. Just so you know, the other bad part of this snack, it can be quite addicting; the cinnamon sugar spice goodness and the saltiness combined with the crunchiness, yeah, the ultimate sweet and salty snack. Good luck trying to stop with just a few of these bad boys. These cinnamon crunch nuts are amazing when tossed with granola on top of yogurt or ice cream.
Ingredients:
1 egg white
2 tablespoons Fireball Whisky (or can substitute with water)
1 tablespoon butter
1 pound pecan halves or other mixed nuts
1 cup white sugar
3/4 teaspoon salt
1 teaspoon - 1 tablespoon ground cinnamon (depending on how spicy you like them)
Directions:
Preheat oven to 250 degrees F. Line baking sheet with parchment paper.
In a mixing bowl, whip the egg white until frothy. In a separate bowl, melt butter and whisky together. Mix together sugar, salt, and cinnamon.
Add nuts to the foamy egg white, add butter and whisky and stir to coat the nuts evenly. Toss the nuts in the cinnamon sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for anywhere between 45 minutes and 1 hour, or until coating starts to crunch up. Stir nuts every 15 minutes. Depending on your oven and mixture of nuts used, sometimes they are ready within 30 minutes of bake time, so keep a close eye on them so they don't burn.
