Nuts-Cinnamon Sugar Glazed (not tried yet)
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Makes 6 cups, total time 1hr 15 min

5 cups pecan halves, unsalted (or just 6 cups of almonds, cashews or pecans)
1 cup whole almonds, unsalted (or just 6 cups of almonds, cashews or pecans)
2 egg whites
2 Tablespoons water
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons salt
2 tsp vanilla (not in original but adding based on another - maybe slightly reduce water by 2 tsp)

Instructions
1) Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper and spray with non-stick spray; or use a silicone baking mat. Set aside.
2) Mix pecans and almonds in a large bowl. Set aside.

3) Using an electric mixer, beat egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. 
4) Add the sugar, cinnamon, and salt, gently folding until combined.
5) Pour/spoon sugar mixture over nuts and stir to coat completely. 
6) Spread nuts over the baking sheets and bake for 45 minutes, stirring every 15. Allow to cool completely and enjoy.

Store nuts at room temperature for a few weeks, covered. (can easily double or half the recipe)

Based on Source: https://sallysbakingaddiction.com/homemade-cinnamon-sugar-candied-nuts/#tasty-recipes-76660


Alternate version: Roasted Candied cinnamon sugar nuts
Ingredients:
1 Egg White
1 teaspoon Vanilla Extract
3 cups Mixed Nuts (Almonds, cashews, pecans)
½ cup Brown Sugar
2 teaspoons Ground Cinnamon

Instructions 
1) Preheat oven to 250 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray.
2) In a medium-sized bowl, add the 1 egg white and 1 teaspoon vanilla extract. Whisk together until frothy. 
3) Add the 3 cups mixed nuts and stir until coated.
4) In a small bowl mix together the ½ cup brown sugar and 2 teaspoons ground cinnamon. 
5) Add the sugar to the nuts and toss until coated. 
6) Spread the coated nuts evenly on your prepared pan.
7) Bake for 50-60 minutes, stirring every 15 minutes until golden. 

Cool and then store in an airtight container.