My favorite stadium or fair special treat is candied nuts, especially the pecans or walnuts.* They are covered in a crunchy sugary coating, and are typically served in paper cones slicked with oil from the roasted nuts. As you bite in to one, the sweet outer layer cracks to give way to a perfectly roasted pecan or walnut half.
* Actually, that’s a lie. Funnel cakes are up there too.
These nuts are sweet and crunchy, just like the kinds you’d find at stadiums or fairs. Any mix of nuts will work, though I chose to use almonds and walnuts.
- 1 egg white
- 1 1/2 cups unsalted walnut halves
- 2 cups unsalted almonds
- 2/3 cup granulated sugar
- 1/4 cup chai latte mix (I used Trader Joe’s brand)
- Pinch of salt
- Preheat the oven to 250F and grease a large rimmed baking sheet.
- In a medium mixing bowl, beat the egg white until it is white and frothy with soft peaks. Fold in the nuts, stirring until they are all coated with the egg white.
- In a small bowl, whisk together the sugar, chai and salt. Add the sugar to the nuts and stir until all of the sugar is sticking to the nuts.
- Spread the nuts onto the baking sheet. Bake at 250F for one hour, stirring every 15 to 20 minutes, until the nuts are dry and the sugar doesn’t come off on your fingers when you touch them.
Make Ahead and Storage
These nuts will stay fresh for 2-3 weeks when stored in an airtight container (if they even last that long!)