Harvest Sales on now through November. Online ordering begins December 1!
2 egg whites, at room temperature (save yolks for other use)
1 cup packed brown sugar
1/4 cup butter, melted and cooled to room temperature
1 to 1-1/2 pounds shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or a mixture of your choice)
Preheat oven to 275 degrees fahrenheit. Have an ungreased pan ready, large enough the nuts fit in a single layer.
Using an electric mixer, place egg whites into a large bowl big enough to accommodate the nuts. Beat until the whites form soft peaks when beaters are lifted.
Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.
Gently fold nuts into meringue mixture until they are evenly coated.
Spread coated nuts evenly on the pan. Bake about 1 hour, stirring every 10-15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.
Pour cooled nuts into covered containers to store.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.