Sugar-Spiced Nuts

Adapted from a recipe by Nancy Silverton, by way of Jen Irwin of Just a Taste

Makes 4 cups

 

 

about 1 Tbl butter, for greasing the pan

1/4 cup dark brown sugar

1/4 cup white sugar

1 Tbl plus 1 tsp kosher salt

pinch of black pepper

pinch of cayenne

1/2 tsp plus 1/4 tsp ground coriander

1/4 tsp ground allspice

1/4 tsp ground cumin

1/8 tsp ground ginger

1 egg white

1 cup whole almonds

1 cup pecan halves

1 cup walnut halves

1 cup hazelnuts or cashews

Preheat the oven to 325ᵒF, and arrange an oven rack in the middle position. Generously butter the surface of a large baking sheet. Set aside.

Stir to thoroughly combine the brown sugar, white sugar, salt, pepper, cayenne, coriander, allspice, cumin and ginger. Set aside.

In a large mixing bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Add the sugar-spice mix to the nuts and toss to coat. Spread the nuts in a sinle layer over the buttered baking sheet. Bake for 30-40 minutes until golden brown and fragrant, stirring every 10 minutes. Remove from the oven and stir often as they cool, in order to separate the nuts.

Serve at room temperature. These can be stored in an air-tight container at room temperature for up to 2 weeks.

 

SERVED AT THIS DINNER PARTY AND THIS ONE

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