Sweet and Spicy Nuts Recipe
Not quite candied, nor simply salted, but asweet and savory combination that is absolutely addicting. This sweet and spicy nuts recipe willwalk you through making your own spiced nuts with egg whites so the spices stick to the nuts and not your fingers (or to the bottom of the bowl).
Servings: 8 ¼ cup
Ingredients
- 1 large egg white
- 2 cups unsalted pecan halves
- ¼ cup white sugar
- 1 ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- kosher salt
Instructions
- Preheat the oven to 275° F. Separate the egg yolk from the egg white. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and ¼
t easpoon salt and toss together until nuts are coated. Spread the nut mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, this will take about 40 minutes. - With hot pads, remove the nuts from the oven. Using a wooden spoon or a spatula stir the nuts. We want to make sure all sides will get nice and crispy. Reduce the temperature to 200° F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Using a wooden spoon or spatula loosen the nuts from the baking sheet, cool completely on the sheet.
Video
Notes
You can store the nuts in a sealed container at room temperature for 2 weeks or in the freezer for up to a month. A reminder to bring the nuts to room temperature before serving.