- 260 g raw sugar
- 2 egg whites
- Pinch salt
- 400-500 g whole nuts, e.g., almonds, macadamias, pecans, walnuts etc.
Preheat oven to 150° C.
Weigh 80 g of the raw sugar into the mixing bowl. Mill 10 sec/speed 10. Set aside.
Insert butterfly whisk. Add the eggs whites and a pinch of salt and beat for 3 min/37° C/speed 3.5 or until egg whites are frothy.
Mix 2 min/37° C/speed 3 adding the 80 g of reserved sugar through the hole in the mixing bowl lid a spoonful at a time until well combined.
Add the remaining 180 g of raw sugar and combine 30 sec//speed 1
Add the nuts and coat with the egg mix 1 min//speed 1.5
Spread sugar coated nuts onto a lined baking tray. Bake for 30 minutes stirring every 10 minutes to break up the crust until the coating looks dry.
Allow to cool on tray. Break up and place in an airtight container.
Sugar Coated Nuts
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This is a bit of a "non recipe" you can spice up as you wish. Add a tablespoon of cinnamon for a bit more taste or leave out the extra raw sugar and add half a teaspoon of chilli flakes, half a teaspoon of cumin seeds and 2 teaspoons of cayene pepper for a sweet and savoury snack.
The nuts don't have to be pre-toasted, but it would add to the flavour.
I made these to use up the extra egg whites from the chocolate chestnut cheesecake. I baked them with the sable base, then put them on top instead of the toffee nuts: //www.recipecommunity.com.au/desserts-sweets-recipes/chocolate-chestnut-cheesecake/26264
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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