Candied Hazelnuts with Egg Whites

Use these nuts in both sweet and savoury dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They're good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-inspired flavor or pumpkin pie spice to play up the autumn season. You can also add a tiny bit of ground red pepper to any of these flavor combos to add a spicy kick. The nuts make a great hostess gift or the perfect treat to include in a care package sent during college final exam season.

½ cup brown sugar, packed
1 large egg white, beaten
1 tsp. sea salt
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
12 oz blanched or raw hazelnuts (~ 3 cups)

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

Whisk together brown sugar, egg white, salt, vanilla and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet.

Bake until crisp and toasted, about 50 minutes, stirring every 15 minutes.

Remove from oven; cool completely. Store nuts in an airtight container for up to 1 week.

Makes 20 servings.