I wasted no time on this one. I saw this recipe from Joelen pop up in my Google Reader, & I think it was about 5 minutes later; I had walnuts in the oven making the house smell delicious. Oh and the taste? They are wonderful.
Bavarian Style Cinnamon Walnuts
2 egg whites
1 tablespoon water
1 teaspoon vanilla paste (or extract)
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1 teaspoon salt
2 cups pecans halves, divided (I used walnuts)
Preheat oven to 250 degrees. Prepare a baking sheet by lining it with parchment paper.
In a bowl, combine the egg whites, vanilla and water. Whisk until frothy and place in 1 resealable bag.
In the other resealable bag, combine the sugars, cinnamon, pumpkin pie spice, and salt. Mix thoroughly to fully combine.
Place 1 cup of pecans in the egg white mixture. Seal bag and toss to coat. Remove only pecan halves and place in a medium bowl. Be sure to keep any remaining egg white in the bag.
Coat the remaining pecans with the egg white mixture in the sealable bag and set aside in the bowl.
Place 1 cup of the egg white coated pecans in the cinnamon sugar mixture. Seal bag and toss to coat. Remove pecan halves and place in a medium bowl. Be sure to keep any remaining sugar in the bag.
Coat the remaining pecans with the cinnamon sugar mixture in the resealable bag and set aside in the bowl.
Pour any remaining cinnamon sugar mixture from the resealable bag into the bowl of nuts.
Stir all the nuts once more in the bowl to thoroughly coat.
Place coated pecans on parchment lined baking sheet and bake in preheated oven for 1 hour - stirring every 15 minutes. Store in an airtight container.