Ingredients
2 whole Egg Whites
1 cup Granulated Sugar
1 pinch Salt
3/4 teaspoons Cinnamon
1/2 teaspoons Vanilla Extract
1/2 cups Butter
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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preheat oven to 325 degrees. beat egg whites until soft peaks begin to form. add sugar, salt, cinnamon, and vanilla. beat until stiff peaks form and turn glossy. fold in nuts and coat well with the egg white mixture. melt butter in a 9x13-inch baking pan by placing it in the oven. evenly spread the coated nuts over the melted butter in the pan. bake for 30 minutes, stirring and turning nuts every 8 minutes. (thirty minutes is an estimate; turn nuts every 8 minutes until no butter remains in the pan.) place hot nuts on foil and allow to cool. you may store cooled nuts in an airtight container for several weeks.