Ingredients
1 1/2 pounds superfine sugar
1 large egg white, room temperature
1/2 pound shelled California almonds
1/2 pound shelled Brazil nuts
1/2 pound shelled pistachios
1/2 pound shelled pecans
1/2 pound shelled hazelnuts
Preparation
Place sugar in a large bowl. Set aside.
Beat egg while in a bowl until soft and foamy. Stir in California almonds until lightly coated. Remove with a slotted spoon and stir into sugar. Toss gently until thoroughly coated. Shake off excess. Spread evenly in a single layer on a parchment lined baking sheet. Bake in a preheated 300 degree oven for 10 minutes. Remove pan from oven. Stir and separate nuts with a metal spatula. Reduce heat to 250 degrees. Return pan to oven. Bake until light brown about 20 min. stirring every 10 min. Remove pan from oven. Place pan on a wire rack. Cool. Sift remaining sugar. Repeat process. Store in an airtight container.
