- 2 egg whites
- 1 cup sugar
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon each ground cloves, cinnamon and allspice
- 4 cups hazelnuts
- In a large bowl, beat egg whites until foamy. Add the sugar, water, salt and spices; beat well. Let stand for 5 minutes or until sugar is dissolved. Gently fold in hazelnuts until well coated.
- Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 275° for 50-60 minutes or until crisp. Remove to waxed paper to cool. Store in airtight containers. Yield: 6 cups.
Originally published as Frosted Hazelnuts in Country Woman Christmas 1996, p41
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Reviewed Jul. 27, 2011
"These were great. Everyone wants the recipe especially for Thanksgiving."