Ingredients
- 2 large egg whites
- 1½ teaspoons salt
- ¾ cup sugar
- 2 teaspoons Worcestershire sauce
- 2 tablespoons paprika (preferably Hungarian sweet Available at specialty foods shops and many supermarkets)
- 1½ teaspoons cayenne
- 1½ cups whole blanched almonds (about ½ pound)
- 1½ cups hazelnuts (about ½ pound)
- 1½ cups pecans (about ½ pound)
- ¾ Stick (6 tablespoons) unsalted butter, melted and cooled
Make it step by step
- Preheat oven to 325°F.
- In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne.
- Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
- Bake Nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes.
- Spread nuts on a sheet of foil and cool.
- Break up nut clusters.
- Nuts may be made 1 week ahead and kept in an airtight container at room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.