You don’t have to roast these nuts on an open fire—just pop them in that handy oven right in your kitchen. Nuts are great to serve at parties and these jazzed-up nuts are also a great homemade gift. Plus, protein-rich and loaded with vitamins and minerals, studies show that eating nuts regularly might be protective against certain diseases—most notably, heart disease.
Sweet and Spicy Nut Mix
This all-purpose recipe works with just about any nut you have on hand or any combination, though smaller nuts and pecans will cook more quickly. The egg white gives them a wonderfully crispy exterior.
Serve them at your next holiday party or give them as gifts in attractive airtight containers. They’ll stay fresh at room temperature for about 3 weeks— or store them in the refrigerator for up to 2 months.
- 1 egg white
- 1 teaspoon water
- 4 cups raw (untoasted) nuts (try almonds, walnuts, pecans, or a combination)
- ¾ teaspoon curry powder (optional)
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ to ½ teaspoon cayenne powder
Preheat oven to 325°F. Line 2 rimmed baking sheets with foil and grease well with butter or olive oil.
In a large bowl, beat egg white and water until frothy. Add nuts, curry powder (if using), sugar, salt, and cayenne; toss to coat well.
Spread nuts in a single layer on baking sheets. Bake, stirring occasionally, until nuts are fragrant and just starting to darken slightly (don’t let them brown—they’ll continue cooking out of the oven, and can quickly burn). This should take 30 to 45 minutes, depending on the nuts. Cool completely on a rack.
Variation: Pumpkin Pie Spiced Nuts – Omit the curry powder and reduce the salt to ¼ teaspoon; add 1 teaspoon pumpkin pie spice.
Amount: 12 servings
(Recipe by Joyce Hendley from Real Food magazine. Photo by Terry Brennan.)