Once we are back to hosting parties and shindigs in our homes, put this make-ahead Spiced Nuts recipe on your menu. It feels special, and they are great for casual snacking, but buyer beware, they are addicting!
I like to make these as sweet little holiday gifts for friends and neighbors. Packaged in little mason jars with an oversized bow and a thoughtful tag, they can be enjoyed for up to 3 weeks, but I promise they won't last that long.
1 large egg whites
1 tablespoon water
1 teaspoons salt
16 ounces unsalted raw pecans, cashews, walnuts, or whole unblanched almonds (or combo)
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon coriander
Preheat the oven to 300 degrees and position the rack in the middle of the oven. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Whisk the egg whites, water, and salt in a large bowl. There is no need to make this frothy, just give it some quick stirs to combine all the ingredients. Add nuts to the egg wash and toss to coat using a silicone spatula or large spoon.
If the mixture looks too wet, pour into a colander and drain for five minutes over a bowl or the sink. In most cases, the nuts will look dampened evenly with not a lot of extra egg at the bottom of the bowl.
In a small bowl mix the sugar with spices. I really like this combo of warm spices, but also enjoy simple cinnamon and sugar with a dash of cayenne pepper. Toss the nuts with the spices and coat well. Pour out onto your prepared baking sheet and bake until dry and crisp, 20 to 30 minutes. I like to set the timer for 15 minutes and then toss the nuts around with a spatula, and set for another 15 minutes.
Cool nuts completely, then break apart and serve. These can also be stored at room temperature in an airtight container for up to 3 weeks. Store in the refrigerator for up to a month or in the freezer for two months.
The recipe easily scales up, and you should experiment with other spice combinations as well. I just know you will enjoy these and so will your neighbors!