Nuts and the holidays go hand in hand to me. Growing up a bowl of shelled nuts and nut crackers were a fixture on our table beginning at Thanksgiving until the New Year. Their role was multipurpose serving as decoration, conversation piece and belly filler. It was a good excuse to make a mess and not get in trouble, cracking nuts is not a neat task. Rare was the guest who could not resist cracking open a few nuts. The walnuts were the biggest challenge to get out of the shell and Brazil nuts were almost impossible to get open. They are slick and their shape makes them slippery in the cracker. I always hated the taste of those anyway.
Nuts remain a holiday tradition in my home as an adult. Though mine are already shelled and ready to eat. We don’t even own a nut cracker. We live in the age of convenience foods after-all. Spiced nuts are my favorite holiday tradition.
- 1 large egg white
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon allspice
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoon cayenne pepper
- 40 oz container mixed nuts
- Heat oven to 300°.
- Beat egg white until foamy. Mix in all spices. Add nuts and stir to coat.
- Bake nuts in a single layer on an ungreased baking pan.
- Bake for 20 minutes. Give them a stir.
- Lower heat to 250° and bake for another 20 minutes
- Cool and store for up to 2 weeks.
I prefer to double the recipe and use 1-40 oz. container mixed nuts and 1-40 oz. container cashews.
I mentioned these a couple of years ago and think this is definitely a recipe worth repeating. These make a great snack to have on hand for holiday guests, as part of a cheese tray or as an appetizer. They are also a perfect gift. Even if they are a gift to yourself.