- 1/3 cup sugar plus an additional 1/4 cup to finish
- 1 T. cinnamon
- 1/4 t. salt
- 1 large egg white
- 2 t. vanilla
- 3 cups pecan or walnut halves (or almonds, whatever). The stars aligned in confirmation of my quest when I realized I had exactly 3 cups of walnut halves in my freezer. Oh, happy day!
Mix the cinnamon, 1/3 cup sugar, and salt in a small bowl. Whisk the egg white briefly then pour over the nuts in medium bowl and toss to coat. Add the vanilla and toss to coat. Add the cinnamon/sugar mixture, a little at a time, and continue to toss until well-coated. Spread on a baking sheet covered in parchment paper. Sprinkle with final 1/4 cup sugar (don't stir) and bake at 300 degrees for 20 minutes (don't stir). Remove from oven and let cool slightly. Eat a few right away and you will be transported back to holidays of your youth--remember the cinnamon almond stands in the mall??
OK, so now, if you want to dance around your living room with joy, please make this sundae.
Malia's Rhubarb Revelation:
- vanilla ice cream
- rhubarb jam (warmed slightly if needed)
- cinnamon sugar nuts
You guys, it's like a rhubarb pie or cake with ZERO work. ZERO mess. But all kinds of wonderful.