Vanilla Bean Yogurt and Nectarine Parfaits with Candied Nuts

For the fruit: Combine the nectarines with the lemon juice and sugar. Toss, cover and refrigerate until ready to use.

For the candied nuts: Preheat oven to 250 degrees F and butter a small baking sheet.

Combine the sugar, cinnamon and salt in a small bowl and set aside. In a medium sized bowl whisk egg white with a splash of water until frothy. To the egg white mixture, add the nuts and toss until evenly coated. Next add the nuts to the cinnamon and sugar mixture and toss again until coated. Spread sugared nuts onto prepared baking sheet and bake for 30 minutes, tossing every 10 minutes. Let cool.

For the parfaits: Add some of the nectarines to four glasses and top with a third of the vanilla bean yogurt. Layer with fruit again, then the other third of the yogurt and repeat one more time. Top with candied nuts and serve!