You know those fancy nuts from fine food stores that cost $10 for a tiny bag that you finish in 10 minutes? Well you can stop splurging on them. These super easy-to-make, addictive nuts will have your guests asking where they can buy a bag. Great for entertaining (individual bowls for social distancing please) and for grabbing a handful whenever you need a little snack. I almost always have a Tupperware of these nuts ready.
Sweet and Spicy Nuts
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
1 pound (3 ½ cups/450 g) salted roasted cashews and almonds (use either a mix of both or one or the other)
1 egg white
1/3 cup (75 g) granulated sugar
2 teaspoons cumin
2 teaspoons Kosher salt
1 ½ teaspoons cayenne pepper
Preheat the oven to 250° F (120° C). In a large bowl, whisk the egg white with 1 tablespoon of water until it is foamy. Add the nuts and gently toss to coat. Pour the nuts into a strainer and let drain for a few minutes.
Wipe out the bowl with a paper towel and add the sugar, cumin, salt and cayenne pepper. Stir to mix together. Add the nuts and gently toss until they are evenly coated.
Cover a large baking sheet with sides with parchment paper. Spread the nuts out in a single
layer. Bake for 40 minutes. Lower the oven temperature to 200° F (95° C). Use a spatula to stir the nuts and spread them out again. Bake for another 30 minutes until they are dry.
Loosen the nuts from the baking sheet with the spatula. Let them cool to room temperature. The nuts will keep in an airtight container for up to 3 weeks.
And bon appétit!