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3 cups nuts mixed unsalted
1 egg white
1 tablespoon orange juice concentrate
2/3 cup sugar
1 tablespoon orange rinds grated
1 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/2 teaspoon allspice ground
1/4 teaspoon salt
Preheat oven to 275°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Place nuts in a large bowl; set aside.
In a small bowl, beat egg white and orange juice with a fork until frothy. Add sugar, orange rind, cinnamon, ginger, allspice and salt; stir until well blended. Pour over nuts, stirring to coat well. Spread nuts in jelly roll pan.
Bake, stirring every 15 minutes, for 45 to 55 minutes or until light brown and crisp. Cool in pan on a wire rack. Store in an airtight container in a cool place.
1 egg white
1 tablespoon orange juice concentrate
2/3 cup sugar
1 tablespoon orange rinds grated
1 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/2 teaspoon allspice ground
1/4 teaspoon salt
Preheat oven to 275°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Place nuts in a large bowl; set aside.
In a small bowl, beat egg white and orange juice with a fork until frothy. Add sugar, orange rind, cinnamon, ginger, allspice and salt; stir until well blended. Pour over nuts, stirring to coat well. Spread nuts in jelly roll pan.
Bake, stirring every 15 minutes, for 45 to 55 minutes or until light brown and crisp. Cool in pan on a wire rack. Store in an airtight container in a cool place.
