Candied Toffee Nuts Recipe from: ,

2 egg whites, at room temperature (save yolks for other use)
1 cup packed brown sugar
1/4 cup butter, melted and cooled to room temperature
1 to 1-1/2 pounds shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or a mixture of your choice)

Preheat oven to 275 degrees fahrenheit. Have an ungreased pan ready, large enough the nuts fit in a single layer.

Using an electric mixer, place egg whites into a large bowl big enough to accommodate the nuts. Beat until the whites form soft peaks when beaters are lifted.

Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.

Gently fold nuts into meringue mixture until they are evenly coated.

Spread coated nuts evenly on the pan. Bake about 1 hour, stirring every 10-15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.

Pour cooled nuts into covered containers to store.

• Walnuts – Raw, Halves & Pieces – ORGANIC
• Walnuts – Raw, Halves & Pieces
• Pecans – Raw, Baby Halves – ORGANIC
• Pecans – Raw, Jumbo Halves
• Macadamias – Raw
• Cashews – Raw
• Almonds – Raw, Unpasteurized
• Almonds – Raw, Supreme – ORGANIC
• Almonds – Raw, Supreme