I’ve been making different versions of spiced nuts for years – a tradition I picked up from my parents who had been making them starting some 25 years ago. My most recent favorites (though not everyone’s – but, hey, I’m the one making them!) are a honey & fresh rosemary combination, that also have that “pinch of cayenne” that most of my favorite mixtures have. This is one of those things that I also love to package up as a little gift, particularly at Christmas – so I was excited when I first saw the recipe, and even more so when I saw the voting totals add up! Plus, it’s a pretty do-able kind of recipe for a busy season.
I like to make batches of mixed nuts – it seems everyone has their favorite type, and it all works out in the end. I was originally going to make a single recipe, but one thing led to another…
|my ingredients, ready to start
I wanted to use sea salt, and my favorite cinnamon – Penzey’s Vietnamese
also used their chili powder, it’s pretty good – I usually make my own spice blends, but this one is nice
|almonds, pecans, walnuts and cashews|
|sugar, salt and spices ready to blend|
|after the egg whites cover the nuts, on goes the sugar & spice|
I can’t wait for these to cool off so that I can try some
the smell was amazing as they cooked for their half-hour
These turned out great!! I loved the combination of flavors. The spices come through, but also the flavor of the nuts – and I really like the texture! I’m going to be serving these to my friends tomorrow, who are coming over to make wreaths for the holiday, so this should be a nice treat. Since I always serve soup and bread at this party – I’m going to make Dorie’s leek and potato soup (probably hot & smooth). Hopefully they’ll like the latest Dorie recipes!