Make Coating. In a large bowl toss together the white sugar, brown sugar, and cinnamon. In a separate bowl add the egg white and 1 tablespoon of water. Use a whisk or a hand mixer to whisk together until the egg whites become super frothy.

Coat the nuts. Once the coating ingredients are ready place your nuts in the bowl with the egg whites and stir together until they are well coated. Then use a fork, or a slotted spoon, to move the nuts to the sugar mixture bowl. Toss with the sugar and they are well coated.

Prepare pan. Once the nuts are coated in cinnamon and sugar place them on a parchment paper lined baking sheet. It’s ok if some touch you can break them apart when they come out of the oven but make sure it is just one layer, you don’t want them stacked up on each other.

Bake. Bake at 300 degrees F for 25-30 minutes, stopping halfway through to toss the nuts around a little before letting them finish baking.

Cool and serve. When they come out of the oven let them cool completely and then serve or store them for later. One warning, these tend to go fast so if you store them for later you’d better hide them or they might disappear ;).

PACKAGING UP YOUR HOMEMADE CANDIED NUTS When your candied nuts have cooled completely it’s time to package them up. Fill a wide-mouth mason jar with the nuts, stopping just below the rim. Screw the lid on tight. You can decorate the jar by tying a cute holiday gift tag around the jar lid with a piece of twine or Christmas ribbon, or you can tie a piece of twine around the middle of the mason jar with a sprig or two of greenery from a debi lilly design floral arrangement. This is a great way to use one bouquet to decorate multiple gifts.

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