- Preheat oven to 300 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil. Grease foil, if using. Set pan aside. In a large resealable plastic bag, combine sugar, cinnamon, salt, allspice, ginger, and cloves; set aside.
- In a bowl, whisk together egg whites, water, and orange extract. Add hazelnuts; toss gently to coat. Transfer nuts to a large colander and let drain for 2 minutes.
- Add drained hazelnuts to sugar mixture. Seal bag; shake to coat. Spread hazelnuts in an even layer in the prepared baking pan. Bake for 20 minutes. Spread nuts on a large sheet of waxed paper; cool. Transfer nuts to gift bags; seal.
From the Test Kitchen
Fill a cone-shape plastic bag with 1 cup of the nuts. Tie the top of the bag with a sheer ribbon. Finish the package with another sheer ribbon tied through a snowflake or other accent.
Nutrition Facts (Orange-Spiced Hazelnuts)
- Per serving:
- 159 kcal cal.,
- 12 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 9 g monounsatured fat),
- 0 mg chol.,
- 122 mg sodium,
- 11 g carb.,
- 2 g fiber,
- 8 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Barbara Farley 1160 Days Ago
Mine turned out all sticky! I think the recipe has too many egg whites. Also, how does this make 5 cups with 3 cups of hazelnuts?