Citrusy Candied Cashews
1 egg white
1/2 teaspoon lemon extract
2 cups cashews
1/3 cups granulated sugar
2 tablespoons light brown sugar
3/4 teaspoons salt
1 1/2 teaspoons This Little Goat Went to Belize spice mix
Heat oven to 300 F. Line a baking sheet with a silpat or oiled parchment paper.
In a large bowl, whisk egg white with 1 tablespoon 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 (coating may still be wet in 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.