Ohhhh man y’all, have I got a giveaway for you.
No, it’s not a big bowl of Paleo Candied Nuts.
But since Thanksgiving is coming up and we’re all thinking turkey, I’ve got a giveaway for the fantastic turkey deep fryer from Char-broil.
And when I say this thing is fantastic, I mean it. You may or may not know that I don’t grill. We have a grill, we have a smoker – I am terrified to use either. I assembled this fryer myself, fried my chicken myself, and ate most of the chicken all. by. myself.
I know, so proud.
I’ve always wanted to fry a turkey for Thanksgiving but I’ve heard so many horror stories about frying in oil.
Oh yeah, did I forget to mention that this is an infrared fryer and doesn’t require expensive oil or cleanup? Or that you get the same fried taste without all the calories that comes with frying in oil?
Anyway, I’m totally frying one of our turkeys this year and I’m putting it on a beer! We love doing beer can chicken and I’m so excited to see how a turkey turns out.
When you a cook a bird in the Char-Broil turkey fryer, it only takes about 10 minutes per pound so your Thanksgiving turkey will be ready faster than if you made it in the oven. Plus, with one less thing taking up oven space, you won’t feel rushed and panicked as dinner time approaches.
And about the nuts!
I love candied nuts around the holidays. They’re one of my favorite things to snack on when I’m waiting for Thanksgiving dinner. Plus, the smell of them cooking just screams HOLIDAYS!
I made this paleo version that uses honey instead of sugar and I’m certain you will love them!
Make sure you enter below for your chance to win a Char-Broil Big Easy Turkey Fryer!
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- 1 egg white
- 1 tablespoon water
- 5 cups nuts I used a mixture of pecans, almonds, and walnuts
- 3/4 cup honey
- 1 teaspoon cinnamon
- pinch salt
Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together egg white and water. Stir in nuts and toss to make sure all the nuts are coated. Stir in honey cinnamon, and salt.
Transfer to the prepared baking sheet.
Bake for about 1 hour, stirring every 15 minutes. Transfer to wax paper to cool completely.