Recipe for Sugar & Spice Candied Nuts

This recipe was provided by one of the VA chaplains Charles works with in South Texas.  Three jars of this tasty treat were brought to work yesterday and were quickly gobbled up (the nuts, not the jars!), they are that yummy! 

1/3 cup dark-brown sugar

2/3 cup white granulated sugar

1 teaspoon sea salt (if you use regular salt use 1 and ½ teaspoon)

¼ teaspoon smoked paprika (from Spain)

Pinch cayenne pepper

1 teaspoon ground cinnamon

1 pound walnuts or pecans or cashews or almonds or a mix

1 egg white, room temperature

1 tablespoon water

Preheat oven to 300 degrees. Mix sugars, salt, cayenne, paprika, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy, but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour nuts into gift containers (mason jars work great), separating as you go.

Adapted from a recipe by Elizabeth Karmel of the Texas Hill Country