- 2 cups whole shelled almonds
- 1 1/2 cup shelled pecan halves
- 1 1/2 cup shelled hazelnuts
- 1 cup sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- 2 egg whites
- 1 tablespoon orange zest
- 1/2 cup unsalted butter
In a separate bowl, beat egg whites until soft peaks form; gradually add sugar, beating until thick and cremy, about 1 minute. Add nut mixture and fold together until well-coated.
Place butter on a rimmed baking sheet and put in the oven to melt. Arrange nut mixture in a single layer in the buttered pan. Bake until nuts are brown, about 30 minutes, stirring every 10 minutes. Cool completely in the pan, then transfer to a covered container to store for up to 2 weeks.
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