In the Small Red Stand Mixer, add only the whites of six eggs. Using the whisk attachment, mix on medium-high speed (about 6) until it forms stiff peaks.
Remove mixing bowl from stand mixer and add in 1 1/2 lbs of Brown Sugar and 1 tbs of salt.
Using a rubber spatula, carefully fold ingredients together until just barely combined.
Weigh out 4 lbs of desired nuts and pour into a X-Large mixing bowl. Add in Egg White & Brown Sugar mixture and gently fold in until nuts are coated.
On a silt pad lined sheet pan, spread mixture out evenly.
Bake at 325 for 12-15 minutes, stirring frequently (every 5-6 minutes)
Once done, set aside to cool about 80% of the way.
With gloved hands, carefully mix and break up clusters. Leave to fully cool.
Bag into small Vac Pack bags and place in Vacuum Sealer like normal. CLOSE LID, COUNT TO 2 AND PRESS “+ STOP VAC” BUTTON (THE TOP ROUND BUTTON).
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