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!
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