Edit ModuleShow Tags

Sweet and Spicy Nut Mix


Published:

Amidst all the gooey chocolate cake, sugar-topped cookies, and spicy gingerbread, nuts are a welcome bite of savory. Plus, they’re good for you! Protein-rich and loaded with vitamins and minerals, nuts are lauded by nutrition experts for their health benefits, and studies show that eating nuts regularly might be protective against certain diseases, including heart disease.

In this recipe by cookbook author Joyce Hendley, which appeared in Real Food, nuts are jazzed up with curry and pepper spice for a flavorful twist. Or, you can substitute a seasonal flair with pumpkin pie spice. This all-purpose recipe works with just about any nut you have on hand or any combination—though smaller nuts and pecans will cook more quickly. The egg white gives them a wonderfully crispy exterior.

Serve them at your next holiday party or give them as gifts in attractive airtight containers. They’ll stay fresh at room temperature for about three weeks—or store them in the refrigerator for up to two months.

Roasting in a 325°F oven may not sound as melodic as chestnuts roasting on an open fire, but it’s certainly easier in the kitchen!
 

Sweet and Spicy Nut Mix

Makes 4 cups; serves 12

1 egg white
1 tsp. water
4 c. raw (untoasted) nuts (try almonds, walnuts, pecans, or a combination)
¾ tsp. curry powder (optional)
1 Tbsp. sugar
½ tsp. salt
¼ to ½ tsp. cayenne powder

Preheat oven to 325°F. Line two rimmed baking sheets with foil and grease well with butter or olive oil.

In a large bowl, beat egg white and water until frothy. Add nuts, curry powder (if using), sugar, salt, and cayenne; toss to coat well.

Spread nuts in a single layer on baking sheets. Bake, stirring occasionally, until nuts are fragrant and just starting to darken slightly (don’t let them brown—they’ll continue cooking out of the oven, and can quickly burn). This should take 30 to 45 minutes, depending on the nuts. Cool completely on a rack.

VARIATION: Pumpkin Pie Spiced Nuts
Omit the curry powder and reduce the salt to ¼ teaspoon; add 1 teaspoon pumpkin pie spice.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Best Restaurants of 2017

Food critic Jason DeRusha picks the best new and current restaurants in the Twin Cities Minneapolis and St. Paul and suburbs

3 Things to Eat This Week: Dec. 19–25

Before the holidays conclude, hit up these three Twin Cities spots for festive feasting

The Most Instagrammable Twin Cities Cafes and Restaurants of 2017

Looking to spruce up your Instagram? The food at these local cafes and restaurants looks as good as it tastes.

Cauliflower Steaks with Sage Pesto and Red Pepper Drizzle Recipe

Serve a creative side dish that will also be a hit with vegetarian guests

Fun at the 2nd Annual Slice of the Twin Cities

Over 800 people sampled 11 local pizzerias at the 2017 Slice of the Twin Cities event on a chilly November day at Minnetonka Orchards

Chocolate Hummus Recipe

Take a dip into a surprising, protein-rich sweet companion for fruit and more

The Gluten-Free Craze: Should You Join In?

A look at the gluten-free trend popping up in new restaurants across the Twin Cities

5 Best Fair Trade Coffee Shops in the Twin Cities

Get your caffeine fix the Fair Trade way at five local coffee shops, including Spyhouse Coffee, Peace Coffee, and more

Cranberry Macadamia Nut Cookies Recipe

Keep old cookie friends but make new ones this holiday baking season
Edit ModuleShow Tags
Edit ModuleShow Tags