December 15, 2013

Sugared and Spiced and Everything...Nuts





I first tried these at a sample station at our neighborhood co-op. Don't you love a good grocery store sample? They were made by Kate Moore, a local chef and cooking instructor (see her class line-up here) and she was nice enough to share the recipe.

They have a delicious crust of sugar, cinnamon and vanilla and a little chai flavor from the cardamom (my addition - if that doesn't sound groovy to you, just leave it out). There's a hint of heat from the cayenne, but it's subtle and not likely to bother anyone. Quick to make (and consume) and a nice gift loaded into a pretty jar.

These are equally good with a cold beer or a cup of hot tea. How many things can you say that about?




Sugared and Spiced Nuts

recipe courtesy of Chef Kate Moore

2 cups pecan halves, almonds, peanuts or other nut combination
1 large egg white
1 tablespoon vanilla (or bourbon, rum, etc.)
1/3 cup turbinado sugar ("raw" coarse sugar)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
Pinch cayenne pepper

1. Preheat oven to 325ยบ

2. Whisk egg white and vanilla until frothy

3. Mix sugar and spices together in a large bowl

4. Toss the nuts in the egg white mixture, drain, then toss with the sugar/spice mix until well-coated.

5. Spread on a buttered sheet pan in a single layer (using your hands makes this easy) bake for 10 minutes, then stir (again spreading them in one layer - don't use your hands this time) and bake for another 5 minutes or until dry and fragrant (the nuts will be soft but will crisp up as they cool).

6. Cool completely in pan, then break up (hands again) and store in a airtight container for up to a week.


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