The Soup Diva

• 2 egg whites
• 2 tsp vanilla extract*
• 4-6 cups raw, unblanched almonds or pecans
• 1/3 cup granulated sugar (or Splenda)
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• Dash of nutmeg

In a large bowl, beat egg whites until frothy; add nuts and stir gently to coat. Combine the sugars, salt, cinnamon, and vanilla in a measuring cup; add to nut mixture and stir gently to coat. Spread evenly onto large parchment or foil-lined rimmed baking pan. Bake at 225° for 45-60 minutes or until nuts are crisp but not burnt, stirring every 15 minutes. Cool, then separate. Store in an airtight container.

For sugared pretzels, melt 1 stick butter and 1/2 cup brown or white sugar; stir in 6 cups salted pretzels. Bake on 300 for 30 minutes, stirring halfway.

*If desired, substitute 1 tsp cayenne pepper for the vanilla for sweet-heat bar nuts.