Julia and I make the Nutty Jumbles from our April "Cookbook of the Month", The Kid's Cookbook, this afternoon. These are a very simple snack to make, with a hint of brown sugar but not too sweet -- excellent with a glass of milk. They firm up a bit as they cool, but are nicely chewy.
The foil is probably a good idea, as the freshly-baked jumbles are quite sticky, even with the butter and non-stick baking sheets. You don't need to scrape up all of the egg white mixture to add to the mounds on the baking sheet, as the extra bits will just spread out from underneath as the sugar melts, instead of helping to hold everything together.
Obviously, different nuts can be substituted! I was thinking cashews, myself --
1 tablespoon soft butter, for greasing the baking sheets
2 egg whites
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
a pinch of salt
1 cup sliced almonds
1 cup pecan pieces
1 cup walnut pieces
Preheat the oven to 350° F. Line 2 baking sheets with foil, and lightly grease the foil with the butter.
In a mixing bowl, combine the egg whites, brown sugar, vanilla, and salt, and beat lightly with a fork until frothy and smooth. Add the nuts, and mix until the nuts are thoroughly coated with the egg mixture.
Drop heaping tablespoonsful of the nut mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the mounds slightly, and bake about 15 minutes, or until the nuts are browned. Set the baking sheets on a rack to cool completely. Carefully peel the cooled jumbles from the foil.
Store in an airtight container at room temperature, for up to 1 week.
Makes 24 jumbles. Preparation time, 10 minutes; total time, 25 minutes.
Recipe adapted from The Kid's Cookbook by Abigail Johnson Dodge (Oxmoor House, c2000).