Audrey still looks back fondly on her study abroad experience in Copenhagen where she got to learn more about her family’s Danish heritage. A highlight was enjoying the festive atmosphere of the holiday season in the city and these warm candied nuts from street vendors.

This is a versatile recipe that you can use with your favorite nuts, add in some local hazelnuts, or make sweet or savory. They also make a great holiday gift to share!

Sweet Version

• 1 ½ cups unsalted pecans
• 1 ½ cups unsalted almonds
• 1 large egg white
• 1 tablespoon water
• 2 teaspoons vanilla extract
• ½ cup granulated sugar
• 1 tablespoon blueberry powder
• ¼ cup light brown sugar
• 1 teaspoon salt (you can use Blueberry Habanero Blend here too!)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves

Savory Version

• 1 cup unsalted pecans
• 1 cup unsalted almonds
• 1 cup unsalted cashews
• 1 large egg white
• 1 tablespoon water
• 1/4 cup granulated sugar
• 2 tablespoons Blueberry Habanero Blend
• 2 tablespoons finely chopped fresh rosemary
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 250˚F.
• Lightly grease a nonstick sheet pan with cooking spray or oil. 
• In a large bowl, whisk together egg white, water (and vanilla for the sweet version) until frothy. Add in the nuts and stir until well coated. 
• In a separate bowl, whisk together sugar, (& brown sugar for the sweet version), salt, and dry ingredients for the version you're making. Pour sugar mixture over the nuts and stir well until the nuts are evenly coated.
• Spread the nuts in an even layer on the baking sheet and place on the middle rack of your oven. Stir the nuts every 15 minutes, baking for a total of 55-60 minutes.
• Remove from the oven, stir, and let cool completely before enjoying.
• These will keep at room temperature for 3-4 weeks in an airtight container or you can freeze for up to 6 months

Recipes adapted from The Crowded Kitchen