Technically it’s still summer. But I can see the pumpkin spice everything starting to peek out from store shelves. In anticipation, I’m sharing some of my favorite fall recipes.
If you’ve ever gotten in line for a cone full of street vendor nuts during Christmas, this recipe is for you. You can use any nuts you want, but the subtle sweetness of pecans and the rich flavor of almonds make for a perfect combo.
- 1 pound whole natural almonds
- 1 pound natural pecans
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- 2 egg whites
- 2 teaspoons vanilla
Combine dry ingredient in a bowl and mix. Set aside. In a separate bowl, combine vanilla and egg whites and whisk until frothy. Add the nuts to the egg mixture and coat well. Mix in the sugar mixture and coat all the nuts. Pour almonds and pecans into a slow cooker that has been sprayed with cooking spray. Cook on low for 2 hours, stirring every 30 minutes.
When done cooking, lay nuts on a baking sheet lined with parchment paper to cool.