Spiced Nuts
By Tested and perfected in the Sur la Table kitchen
Spiced Nuts
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 5 cups
- 4 cups mixed raw nuts such as almonds, cashews, pecans and walnuts
- ¾ cup granulated sugar
- 1 tablespoon kosher salt
- 1 tablespoon chile powder
- 2 teaspoons cinnamon powder
- ½ teaspoon all-spice powder
- 2 teaspoons cayenne pepper
- 1 large egg white
This spiced nut mixture is addictive with its combination of sweet and spice. You may choose to reduce the amount of heat from the spices, especially the cayenne pepper, by adding a smaller quantity. You may also choose to use one or two more types of raw nuts depending on your personal preference.
Preheat an oven to 300 degrees and position an oven rack in the center. Line a rimmed baking sheet with silpat or parchment paper.
In a small bowl, combine the sugar with salt and all the spices.
In a large bowl, use a whisk to whip the egg whites until it increases in volume, is frothy and all liquid from the egg has been aerated. Add the mixed raw nuts and spiced sugar mixture and toss until well combined.
Spread the nut mixture evenly onto the prepared baking sheet and transfer to the oven to bake, stirring with a wooden spoon half way through the cooking process, until the nuts are lightly browned, about 40 minutes.
Remove the cooked nuts from the oven and leave to cool on the baking sheet, stirring occasionally until cooled.
To serve: Transfer spiced nuts to serving bowls, or make ahead by storing in an airtight container for up to 2 days.
Preheat an oven to 300 degrees and position an oven rack in the center. Line a rimmed baking sheet with silpat or parchment paper.
In a small bowl, combine the sugar with salt and all the spices.
In a large bowl, use a whisk to whip the egg whites until it increases in volume, is frothy and all liquid from the egg has been aerated. Add the mixed raw nuts and spiced sugar mixture and toss until well combined.
Spread the nut mixture evenly onto the prepared baking sheet and transfer to the oven to bake, stirring with a wooden spoon half way through the cooking process, until the nuts are lightly browned, about 40 minutes.
Remove the cooked nuts from the oven and leave to cool on the baking sheet, stirring occasionally until cooled.
To serve: Transfer spiced nuts to serving bowls, or make ahead by storing in an airtight container for up to 2 days.