I lost one of my biggest food fans this summer. Alison D loved my cookies and flavored nuts in particular and it’s hard not to think of her during the holidays. A few years ago she shared this recipe with me as it was one of her favorites and I thought now was the perfect time to make these.
Alison’s original recipe called for pecans, but I used both pecans and almonds as I like a bit of variety. As the title says these nuts are both sweet and spicy which makes for a nice contrast. They go well on a cheese platter – especially when paired with an aged Gouda. They also make a great gift.
For those of you who may also be missing Alison, why not make a batch of these for New Year’s day?
Holiday Tip: Make these a week or so ahead of when you plan to serve or gift them. Then hide them as they’re very tempting.
|Alison's Sweet and Spicy Mixed Nuts|| || |
- 1 cup sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon coarsely ground black pepper
- ¼ to ½ teaspoon cayenne pepper
- 6 cups (about 20 ounces) unsalted mixed nuts (pecans, almonds, walnuts, etc.)
- 2 large egg whites, beaten until frothy
- Preheat oven to 325°F.
- Spray two baking sheets or pans with nonstick spray.
- Mix sugar, salt and spices in large bowl. Stir in nuts.
- Stir in egg whites and coat well.
- Divide mixture between two baking sheets and spread into a single layer.
- Bake until pecans are golden and almost dry, stirring occasionally, about 20-25 minutes.
- Remove from oven and cool.
- Store in an airtight container for up to two weeks.
* Nuts freeze well in a ziplock bag for a few months.
* Recipe can be doubled or tripled, but you'll likely need to cook them in batches.