Hannah Rindlaub

How can we take advantage of the oranges?! Here is a great snack to whip up for the holidays. Rather addicting. If you are into the sweet and savory combo try adding a little more salt.

Makes 6 cups

Ingredients:
2 cups whole blanched almonds
1 ½ cups pecan halves
1 ½ cups filberts (hazelnuts)
1 cup sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
Pinch salt
2 egg whites
1 Tbsp. grated orange peel
½ cup butter or margarine

Instructions:
Heat oven to 325 degrees. Spread nuts in jelly roll pan. Bake, stirring occasionally, for 20 to 25 minutes or until lightly toasted.

In small bowl stir together sugar and spices.

Using a stand mixer fitted with a whisk attachment, beat egg whites at high speed, scraping bowl often, until soft peaks form, about 1 to 2 minutes. Continue beating, gradually adding sugar mixture, until stiff peaks form, another 1 to 2 minutes. By hand, fold in orange zest and nuts. In same jelly roll pan, melt butter in oven—about 4 to 6 minutes. Spread nut mixture over butter. Bake, stirring every 5-10 minutes for about 25 to 30 minutes, or until nuts are brown and no butter remains. Cool completely and transfer to an airtight container.