Skip to main content

Spiced Nuts

Sweet, salty, spicy, earthily-herbed nuts; a Christmas tradition. My father taught me to make these years ago and I have made them every year since, tweaking the recipe ever so slightly each year. As does my dad.

As a result, on Christmas, we exchange our versions of these spiced nuts and rate them. Trust me when I say we are brutally honest. My dad gave these two thumbs up last year, so I’d say this is one of my winners. Enjoy!

1 cup raw cashews
1 cup raw walnuts
1 cup raw almonds
1 cup raw pecans
1 cup raw peanuts
2 egg white
3/4 cup sugar
1 tablespoon kosher salt
1 1/2 tablespoons dried rosemary
1 tablespoon chili powder
2 teaspoons cayenne powder

Preheat your oven to 300 degrees F. 

In a large bowl, mix together the nuts. In a small bowl, combine the sugar, salt, rosemary, chili powder and cayenne. In another bowl, beat the egg white until frothy.

Pour the egg whites over the nuts and mix well to evenly coat each nut. Add the spiced sugar and salt mixture, tossing to coat each nut. Spread the nuts in a single layer on a large rimmed baking tray. Bake for 45 minutes, tossing the nuts around the pan every fifteen minutes. Remove from the oven; you can eat the nuts while still warm (great to serve at a party) or let the nuts cool completely on the pan before packing up in cellophane baggies for gifts. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al