Tuesday, April 22, 2014

Spiced Nuts

For my Chloe + Isabel party last week, I made some spiced nuts, and let me tell you something...  I don't want to toot my own horn, but I get a lot of compliments on my recipes.  My cupcakes get oohs and ahhhs, my pies have been referred to as "the best pie I've ever had" and my cookies and brownies are pretty darn good.  

But no recipe has ever garnered this much "Can I get your recipe" as these nuts did.  And they couldn't have been easier!  I think in total they took me 30 minutes... and I made about 6 cups of nuts, people.  

3 cups of nuts (I used Fisher's pecans, walnuts and almonds)
1 Egg White
2 Tablespoons Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon Cayenne 

I started by toasting the nuts.  You can skip this step, but it gives it a crunchier nut, and I love the way toasting nuts smell.  To toast them, just put them on a cookie sheet and put them in a 350 degree oven for 10-15 minutes.  Make sure to check them after 10 minutes, burnt nuts aren't any fun.  

Whip the egg white until it starts to foam and then add the sugar slowly.  Whip until stiff peaks form.

Fold in the cinnamon, allspice and cayenne, and then fold in the toasted nuts.

Lay the nuts back out on your GREASED cookie sheet, and bake for 5 minutes at 350.  Then, flip the nuts over and bake another 5 minutes.

Remove the nuts and put them on a rack to cool.  They will harden as they cool.

Put the nuts in a tupperware and shake, shake, shake!  Just enough to break the big clumps apart.  Serve, or store for a week in a cool, dry place.

Be careful, these are addicting!!

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