Nutty Jumbles
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From the kitchen of Maegan Bridges
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Recipe Details
|
Bake Time: |
14-16
minutes |
Yields: Tags: |
24 cookies Contains nuts, Good for parties/potlucks |
Ingredients
1 tablespoon soft butter for greasing baking sheets
2 egg whites
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 pinch of salt
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
Directions
Preheat oven to 350.
Line the 2 baking sheets with aluminum foil and lightly grease with the 1 tablespoon soft butter.
In the mixing bowl, combine the egg whites, brown sugar, vanilla, and salt.
Stir with the table fork, mashing any lumps of sugar, until the mixture is frothy and smooth.
Add the almonds, pecans, and walnuts.
Mix with the fork until all the nuts are well coated, scraping down the sides of the bowl with the rubber spatula.
Drop heaping tablespoonfuls of the nut mixture onto the prepared baking sheets, spacing them about 2 inches apart.
As you work, scrape down the sides of the bowl and stir the mixture occasionally.
Flatten the mounds slightly.
Bake one sheet at a time; until nuts are well browned, 14 to 16 minutes.
Set it on a rack to cool completely.
Bake the second sheet of jumbles.
Using your fingers, carefully peel the cooled jumbles from the foil.
Store in an airtight container at room temperature for up to 1 week.
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