Range Nuts

Monday's always crazy busy, so for night a very easy recipe to think about making for the holidays. 

Better than Beer Nuts. I make a big batch of these each holiday season to take with me to share with the team, everyone getting their own little baggie full.  It's a favorite of both the carnivores and herbivores and has a great blend of HOT and sweet.  The original recipe called for about 1/3 cup of butter.  To reduce the fat I left that out and they were still really good.

• 2 organic egg whites
• 1 Tablespoon water
• 1/2 cup sugar
• 1/2 cup coconut or brown sugar
• 1 teaspoon Himalayan pink salt (this really does add a unique flavor but you can use plain salt)
• 1 and 1/2 teaspoon cayenne pepper
• 4 and 1/2 cups raw almonds (I toast them for a few minutes in the oven at 350 F for about 10 minutes, then cool, to make them extra crunchy)

Preheat oven to 250 degrees F. and grease a large baking sheet with sides  with butter and set it aside. 

In a large mixing bowl whisk the eggs, water, and a pinch of the salt until foamy (just shy of where it starts peaking).

Mix remaining salt, sugar and cayenne in a small bowl.

Add the cooled almonds and stir until moistened.  Add the sugar and spice mixture and stir until all the almonds are coated.

Arrange in single layer on pan and bake for an hour, stirring every 15 minutes.  Set the baking pan on a wire rack to cool.  Keep in an airtight container.