Monday, February 25, 2008

Cinnamon Sugar-Crusted Macadamias

2 eggwhites
pinch sea salt
1/3 cup caster sugar
1 cup demerara sugar
1 tablespoon ground cinnamon
4 cups macadamia nuts

Preheat oven to 325 F. Line a large roasting pan with baking paper.
Using an electric mixer, beat eggwhites and salt in a bowl until mixture is frothy with large air bubbles. Add caster sugar, 1 tablespoon at a time, beating constantly until well combined.
Stir demerara sugar and cinnamon into eggwhites. Add macadamia nuts and mix well to coat.
Spread mixture over base of prepared pan.
Bake for 30 minutes, stirring with a metal spoon to break up mixture every 10 minutes, or until cinnamon sugar crust feels dry.
Cool completely in pan. Break up and place in an airtight container.

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