Yield: 2 cups
Time: 90 minutes
Active Time: 15 minutes
1 egg white
1/2 tsp lemon extract
2 cups cashews, roasted and salted are fine
1/3 c granulated sugar
2 Tbsp light brown sugar
3/4 tsp salt
1 1/2 tsp This Little Goat Went to Belize Spice Mix
Heat oven to 300. Line a baking sheet with a silpat or sprayed parchment paper.
In a large bowl, whisk egg white with 1 Tbsp water and lemon extract until very frothy, about 2 minutes.
In a separate bowl, combine sugars, salt, and Belize spice.
Toss nuts in egg white mixture until well coated and transfer to sugar bowl. Toss until cashews are covered with sugars and then spread into a single layer on baking sheets, trying to break up clumps.
Bake for 25-30 minutes, stirring once after 15 minutes. Remove from oven when nuts on the outer edges are starting to dry out, even if the coating is a little soupy in the center. Sprinkle with additional salt if desired. Allow to cool for 30 minutes (sugar will solidify significantly). Remove from tray, breaking up any clusters that are stuck together, store in an airtight container. Nuts will keep for about a week at room temperature, although they will get a little sticky if it is humid.