Ingredients and Supplies
- 1/2 cup water
- 4 1/2 teaspoons of gum arabic
- 1 pound walnut halves, whole almonds, or pecans
- 1 large egg white
- 1 tablespoon cold water
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Mix 1/4 cup water and gum arabic. Set aside for at least 1-2 hours, stirring occasionally. Preheat oven to 375º. Line a baking sheet with parchment paper. In a mixing bowl, beat the egg white and cold water on high speed until frothy. In a separate bowl, combine the sugar, salt and cinnamon until well blended. Add the nuts to the egg white mixture. Stir until nuts are coated. Drop a scoopful of nuts into the sugar mixture and toss until well coated. Place nuts on the lined baking sheet. Repeat until baking sheet is full. Bake for 45 minutes, or until crispy, stirring every 15 minutes. Remove from oven. Allow to cool and dry. Once dry, put nuts in bowl and cover with gum arabic mixture. Spread coated nuts on parchment covered baking sheet. Separate the nuts. Allow to dry overnight. If nuts do not dry within 24 hours, place in 200º oven for 10-12 minutes.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.