Sugar and Spice Nuts

I’m not really sure when this recipe showed up in the family retinue, or from which Bruno sister it originated.  I can tell by the condition of the index card on which it’s printed that it’s been awhile, though.   And these are a fave of mine.  I don’t make them every year, but always remember how much I like them when I DO make them.

These are great for holiday entertaining, gift giving, or no reason at all.

3/4 c butter
2 lg eggs @ room temperature
1 c sugar
1 T cinnamon
1/2 t salt
5 c nuts

Heat oven to 350 degrees.  Line 10 1/2″ x 15 1/2″ pan with aluminum foil.  Put butter in pan to melt while oven is heating.  Beat egg whites until foamy.  Gradually add sugar and beat until stiff peaks form.  Beat in cinnamon and salt. Fold in the nuts.

Spread the nut mixture over the melted butter in the pan.  Bake for 30 minutes, stirring 3 or 4 times to keep nuts separated during baking. Cool in the pan for 5 minutes.

With slotted spoon, transfer nuts to brown paper or waxed paper to cool complete.  Store nuts in a  jar or tightly covered container.