VERIFIED BY Taste of Home Test Kitchen
- 2 egg whites
- 1 cup sugar
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon each ground cloves, cinnamon and allspice
- 4 cups hazelnuts or filberts
- In a medium bowl, lightly beat egg whites. Add sugar, water, salt and spices; mix well. Let stand 5 minutes or until sugar is dissolved. Add hazelnuts; stir gently to coat.
- 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