Instructions: Heat oven to 275 degrees. Line a baking pan with aluminum foil, and set aside. Using a vegetable peeler, remove zest in large strips from oranges. Place zest in a nonreactive saucepan; add sugar and 1 cup water. Set over high heat; bring to a boil. Reduce to a simmer; cook until liquid is syrupy, about 35 minutes.

Transfer zest mixture to prepared baking pan, and place in oven. Bake until zest is dry, but not brown, 25 to 30 minutes. If zest begins to brown, reduce heat to 250 degrees. Remove pan from oven, and let zest cool completely. Transfer zest to a spice grinder; grind to a powder. Combine 6 tablespoons zest with salt, and set aside.

Heat oven to 300 degrees. Whisk egg whites in a large bowl until frothy. Stir in nuts, and toss to coat. Sprinkle zest over nuts, and toss to combine. Spread nuts in a single layer on parchment-lined baking sheet, and bake until coating is hard and nuts are fragrant, about 35 minutes. Nuts can be stored in an airtight container at room temperature for several weeks.

This recipe yields 2 cups.

Yield: 2 cups

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