Giada De Laurentiis - Sweet and Salty Bacon and Nuts

Sweet and Salty Bacon and Nuts

ingredients

~ 3 cups


8 ounces (8 to 9 slices), applewood-smoked bacon, cut crosswise into 1-inch piecesapplewood smoked bacon8 1 large egg whiteegg(s)1 ¼ teaspoon kosher saltkosher salt¼ ⅓ cup sugarsugar⅓ 1 cup raw almonds (about 5 ounces)almond(s)1 1 cup walnuts, coarsely chopped (about 4 ounces)walnuts1 ¼ teaspoon cayenne peppercayenne pepper¼

instructions


Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly. Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated. Spread the nut mixture in a single layer on the baking sheet. 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. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.

Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly.

Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated.

Spread the nut mixture in a single layer on the baking sheet. 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. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.