A little while ago, out of the blue, I got this sweet email from the nanny of one of my clients:
“This is a little bit of an odd request, and I am not sure if it is allowed :), but here goes. … About a year ago, you came and prepared some sweet and delicious hors d’oeuvres for a party. I got to eat all the leftovers and I LOVED the sweet/spicy nut mix you made. They were delicious! I don’t know if you recall what I am talking about, but I was wondering if it was on your blog or if there was any chance of you posting it? I couldn’t find it on the blog but I definitely may have missed it. My sisters are currently engaged and the other pregnant, so I keep thinking that I would love to share this treat at all of the parties we are throwing them.”
Here you go, Laura!
Spiced Nuts
2 1/2 cup nuts
1 egg white
1 1/2 teaspoon kosher salt
2-3 tablespoons sugar
1 tablespoon chili powder
1 teaspoon dried granulated garlic
1/2 teaspoon paprika
Preheat the oven to 325° F.
Line a sheet pan with parchment paper and coat with cooking spray.
Whip the eggs whites until frothy (see adjacent photo).
TINA’S TIP: This is best accomplished in a copper bowl.
In a small dish, blend together salt, sugar and spices.
Add spice mixture to whipped egg whites and blend until combined. Toss nuts in egg/spice mix until evenly coated.
Pour coated nuts onto lined sheet pan, and spread out into one layer. Place pan in preheated oven and bake for 12-15 minutes or until fragrant, stirring once during baking.
Let cool slightly and serve warm, if you wish. Alternately you can make these up to two weeks ahead of time. Just freshen them in a 325° F oven for about 5 minutes before serving. Once cool, store nuts in an airtight container. These are also good as a garnish in a salad.
NOTE: Play around with various spices to get the mix right for your tastes. Fresh rosemary and garlic would be great to add, as would curry powder and cumin. I would omit the sugar in trying either of those two variations, however.
Thyme with Sage 