| Ingredient | ULF # | Portion |
|---|---|---|
| Sauce Craft Gochujang Korean Pepper Sauce | 463594 | 2 cups |
| Sparboe Large Eggs, using only the egg whites | 215608 | 1 cup |
| Water | 2 Tbsp. | |
| Fisher Walnut Halves and Pieces | 430612 | 6 oz. |
| Fisher Dry Roasted Peanuts | 431508 | 6 oz. |
| Fisher Pecan Halves | 431215 | 6 oz. |
- Preheat a convection oven to 250ºF, with a high fan setting.
- In a mixing bowl, froth egg whites with water. Toss nuts in mixture, coating evenly. Transfer onto a silpat-lined sheet tray; prevent nuts from touching each other.
- Roast in oven, stirring/turning every 15 minutes for about an hour. Halfway through baking, toss nuts with Sauce Craft Gochujang Korean Pepper Sauce and transfer back onto the sheet tray and into the oven. Periodically turn and monitor the nuts. Nuts will be tacky but on the drier side at the hour mark.
- Remove nuts and let cool to room temperature. The exterior of the nuts will harden like candy. If they are still tacky when cooled, bake for an additional 10–15 minutes and let cool again to room temperature. Repeat if needed.
