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 rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish

Jimmie's Old Southern Smokehouse Is Already A Hit

Dave Anderson knows BBQ. Can he hit the perfect smoke ring in a restaurant that isn't yet "Famous"?

Three Events Worth Every Penny

With the cost of events so high, food critic Joy Summers asks: What's worth the price of admission?

Grilled Ham, Onion and Cheddar Sandwiches Recipe

Ramp up the easy and ever-popular toasty sandwich with just a few extra touches

Spicy Pan-Seared Beef with Bell Peppers and Onions Recipe

Skip the takeout and spice things up at home with Korean beef or try it with chicken

This Week, We're Drinking

Stopping by the bars at Bellecour, Spoon and Stable, and Grandview Lodge

Not quite bottles: Vinebox delivers three of them

Mail-order wine from Vinebox: price, quantity, and taste.
Edit ModuleShow Tags
Edit ModuleShow Tags