Ingredients
- 8 ounce (8 to 9 slices), applewood-smoked bacon cut crosswise into 1-inch pieces
- 1 ounce large egg white
- 1/4 teaspoon kosher salt, divided
- 1/3 cup sugar
- 1 cup (about 5 ounces) raw almonds
- 1 cup (about 4 ounces) walnuts, coarsely chopped
- 1/4 teaspoon cayenne pepper
Preparation
Baking Directions:
Preheat the oven to 325 degrees.
Cook the bacon in a large skillet over medium heat until brown and crisp, 8 to 9 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels.
Pour 1/4 cup of the bacon fat on a heavy-rimmed baking sheet and spread evenly.
In a medium bowl, using a whisk, beat the egg white and salt just until foamy.
Gradually add the sugar and beat just until blended.
Add the nuts and cayenne pepper.
Toss until the nuts are coated.
Spread the nut mixture on the prepared baking sheet in a single layer.
Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes.
Cool for 2 hours.
Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend.
(Can be prepared 1 day ahead.
Store in airtight container in the refrigerator).
