Sugar and Spice Part Deux

12 Jan

The holiday season finds many of us making the same things.  And I’m always interested to see a different approach to a recipe that I’ve coaxed out of my kitchen.  Like those Spiced Nuts I made before Christmas.

They had all been packaged and shipped and I’d already moved on to the next recipe on my list when I saw Deb at Smitten Kitchen had blogged about them as well.  Her take on Candied Nuts employs egg whites and the oven while mine are constructed entirely on top of the stove.

But you know what?  Her’s looked more like I wanted mine to look.  All sandy and nubby with the spices.  Not shiny.

And I like that hers is straightforward in the sweet/salty/spicy mix and only uses three flavors.  The more complicated the flavor palette, the more chance for things to go wrong.

So although it’s absurdly early to say this is definitely what I’m going to make next holiday go round, it is at the top of my list.  Hope it finds a spot on yours as well.  I’m not going to post her recipe here because reading her post and drooling over her photos is half the fun!

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