Wednesday, November 3, 2010

Spicy Sugar Coated Nuts

Because at times like these we could all use some sugar coating.

These are delicious in a bowl as a tasty treat, just on there own or you can use them in Cinnamon Nut Crunch Ice Cream (which I will post immediately after I finish this!).  Feel free to make them saltier or hotter depending on your taste.  These go great with a scotch over the rocks or a Vodka Tonic and Lime!  This recipe is great for all those little bit of left over nits you have in your pantry.  In this batch I used walnuts, cashews, pecans and almonds.  Just make sure you always buy raw nuts so you can roast and salt them yourself.  Conversely if you want to use just Pecans or Peanuts or Hazelnuts or whatever you have it's all good.  This recipe doubles well and these are great treats to have on hand as we head into the holiday season. They keep well in a sealed container.

Spicy Sugar Coated Nuts

Preheat the oven to 325 F

Cover a baking sheet with parchment paper (or grease it well with butter).

In a mixing bowl whisk together 3 teaspoons of cinnamon, 1 teaspoon of ginger, 1/4 teaspoon cayenne, a pinch of cloves, a pinch of allspice, a pinch of ground cardamom, a grate of fresh Nutmeg, a grind of fresh black pepper, 1/2 teaspoon kosher salt and 1 egg white (or if you are like me and always have left over egg white in a container in the fridge about 2 Tablespoon)  3/4 cup of sugar (white or brown both work well) and 2 teaspoons of good amber run (or scotch or brandy or vanilla).

Toss in 3 1/2 cups of nuts until well coated then spread them out onto the prepared baking sheet and place in the oven.  Bake for 20-30 minutes.  Half way through cooking give the nuts a stir with a wooden spoon.

Cool before serving.

Above before baking and below after
All the spicy sugar egg white crumble that is left on the sheet when you are done is great sprinkled over ice cream...

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