These shaggy, meringue-like clusters taste of sugar and spice and everything nice. Put handfuls in decorative bags for guests to take home or in a decorative bowl as a nibble at your next party. This recipe makes so many, you might want to bake them up at the holidays for gifts.
Preheat the oven to 350 deg F. Spread the walnuts on a large baking sheet with sides and toast them in the oven until they are fragrant, about 12 minutes. Set aside. In a large roasting pan, melt the butter in the oven. When the butter has melted, remove the pan and let it stand while you prepare the nuts.
In a large bowl, with an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Beat in the sugar, a little bit at a time, until stiff peaks form, then fold in the cinnamon and vanilla. Fold in the nuts gently. Spread the coated nuts in the roasting pan with the butter, stirring gently. Bake until the nuts are coated with crispy meringue, about 30 minutes. Let them cool in the pan. Once cool, break apart the nuts and serve, or store them airtight for up to 1 week.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 157 (80%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 10g|
|Cholesterol 10.2mg||3 %|
|Sodium 5.5mg||0 %|
|Potassium 98.4mg||3 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.5g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 196
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