Raw or turbinado sugar will give a thicker glaze, almost like a nut brittle.

Brown sugar will be smoother and thinner. White sugar will give the lightest, thinnest coat.

Ingredients:

½ cup sugar
2 tsp. cinnamon
½ teaspoon salt
1 egg white
1 cup whole pecans
1 cup whole almonds
1 cup whole walnuts

Directions:

Preheat oven to 350⁰. Combine sugar, cinnamon and salt. Whisk egg white until frothy and add the nuts. Toss until well coated. Add dry ingredients and stir well.

Spread nuts on a cookie sheet lined with foil or parchment, in a single layer. Bake for 20 minutes. Cool and store in an airtight container. Can be frozen for future use.