Knots and Nuts

I finished my sampler last night! I'm so happy with the way it came out. I'm going to frame it today. I got the pattern from this great website, in case you want to try it yourself! Nordic Craft

I especially love my french knots, which I've never been able to do very well until I mastered them for this project.

I'm enjoying my last days of vacation before my semester starts up once again. I made these nuts for my mom to take to a cocktail party with her. The recipe came from Smitten Kitchen and they're fantastic. Every recipe from that website comes out great!

Sugar-and-Spice Candied Nuts
Adapted from Elizabeth Karmel of Hill Country, printed in New York Magazine

1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt
Generous pinch of cayenne pepper (I left this out)
1 teaspoon ground cinnamon
1 pound walnut or pecan halves or whole peeled hazelnuts (I used a mix)
1 egg white, room temperature
1 tablespoon water

Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.