Candied Nuts 糖霜果仁
One my favourite snack, they are all nuts but super yummy. They are lighter and healthier compared to…a bag of chips. Well, I keep telling myself that while I can’t stop eating haha.
To make these candied nuts, it only takes you 5 minutes to prepare, bake the nuts for 30 minutes and you will have a jar of nuts for snack.
You can use any kind of nuts you like, also be creative for the seasoning, besides cinnamon, maybe chilli powder, or hebs ? Hope you like it.
市面的糖霜果仁非常吸引，記得從前最喜歡紳士牌果仁，太好味，停不了口！但價錢貴，太甜又不太健康。可以在家自己焗，做法超簡單，又可自己控制糖份，也較健康。
果仁營養豐富，雖然加了糖，但總之比吃薯片好。焗後的果仁又香又脆，有陣陣肉桂香（可省略），一口接一口，作下午茶或小食也不錯呢～
Whisk the egg white for about a minute until frothy. Then add in all the nuts and mix well, make sure it coated well.
果仁的份量及種類可自己選擇，我用了杏仁，胡桃Pecan，核桃。先打發蛋白約一分鐘，至泡沫出現， 然後下果仁拌勻。
Add in sugar and cinnamon, mix till all the nuts coated with sugar. Place the nuts on lined baking sheet in one layer. Pop in preheated oven at 160C, bake for 30 minutes, stir halfway time.
You can store the nuts in air-tight container for about three weeks.
再下白砂糖，紅糖及肉桂粉拌勻， 將果仁放在鋪有烘焙紙的烤盤上，平均鋪好。
放入已預熱160度焗爐，焗約30分鐘（焗至15分鐘時，將果仁拿出反轉一下，然後再焗）
*將果仁待涼後，存放入密封盒，可存放三個星期
- 150 gram pecan
- 150 gram almond
- 150 gram walnut
- 1 egg white
- 50 gram gratulated sugar
- 50 gram brown sugar
- 1 teaspoon cinnamon (optional)
- 材料：
- 杏仁- 150克
- 核桃- 150克
- 胡桃Pecan- 150克
- 蛋白- 1隻
- 白砂糖- 50克
- 紅糖- 50克
- 肉桂粉（可省略）- 1茶匙
- Whisk the egg white for about a minute until frothy. Then add in all the nuts and mix well, make sure it coated well.
- Add in sugar and cinnamon, mix till all the nuts coated with sugar. Place the nuts on lined baking sheet in one layer. Pop in preheated oven at 160C, bake for 30 minutes, stir halfway time.
- You can store the nuts in air-tight container for about three weeks.
My New Cookbook
