Meringue Walnuts
Sweet crunchy treats, perfect for munchies and snacking. It's a handful of nuts, but fancy. Also excellent as a topping for yogurt or ice cream.
Equipment
- Hand-held mixer or stand mixer (for beating egg whites)
- 9x13" baking dish
Ingredients
- 2 Egg Whites
- 1 cup Granulated White Sugar
- 1 pinch Salt
- ½ tsp Vanilla Extract
- 1 lb Walnut and/or Cashew Halves or Pieces
- ½ cup Butter (one stick)
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Prepare an area for cooling, such as parchment paper or aluminum foil spread over a couple of cookie sheets.
- Melt butter in a 9×13 inch baking pan by placing pan in the oven. Keep an eye on this so it does not burn. If the butter starts to brown, take the pan out and put it in a heat-resistant place until the nuts are ready. (The important part is the melted butter, we don't need the pan to be hot)
- Beat egg whites until soft peaks begin to form. A stand mixer is great, or a regular hand-held mixer works just fine too.
- Add sugar SLOWLY, then salt and vanilla. Teat until stiff peaks form and turn glossy.
- Fold in nuts and coat well with the egg white mixture.
- Carefully spread meringue-coated nuts over melted butter in pan.
- Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. The meringue will start to look dry instead of gooey.
- Remove nuts from pan while still hot and spread out on the prepared cooling area. Give the nuts as much space as possible and break up any large pieces so they don't stick together. Let cool completely before eating or packaging them.
Notes
Do not let the baked nuts sit in the hot 9×13 dish. Once the sugar starts to set, they don’t want to let go of it.
Tried this recipe?Let us know how it was!