Toasted Spiced Nuts
The secret to this snack is low, slow heat. You are looking for a deep toast that drives the moisture out of the nut without scorching the delicate sugars in the spice coating.
Watch the color, not the clock.
Nuts turn from perfectly toasted to burnt in a matter of seconds. Stay close to the oven once you hit the 20-minute mark.
- large mixing bowl
- whisk
- baking sheet
- parchment paper
- spatula
What goes in.
- 2 cupsraw pecan halves or walnut pieces
- 1large egg white
- 1 tbspwater
- 1/3 cupbrown sugar, packed
- 1 tspground cinnamon
- 1/2 tspfine sea salt
- 1/4 tspcayenne pepper
Foaming the Egg White
Whisk the egg white and water until they are frothy and loose, not stiff. This creates a thin, uniform film that allows the sugar and spice to adhere to every crevice of the nut.
The method.
Prep the oven
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Emulsify
In a large bowl, whisk the egg white and water until the surface is covered in small, white bubbles.
Coat
Add the nuts to the bowl and toss thoroughly. In a separate small dish, mix the sugar, cinnamon, salt, and cayenne. Pour this over the nuts and fold until every nut is coated in a damp, sandy paste.
Arrange
Spread the nuts in a single layer on your prepared sheet. Ensure they are not overlapping to prevent them from steaming rather than roasting.
Roast
Bake for 25 to 30 minutes, stirring halfway through. They are finished when the coating is matte and dry to the touch.
Cool
Let the nuts cool completely on the pan. They will crisp up significantly as they lose heat.
Other turns to take.
Rosemary Garlic
Swap the cinnamon and cayenne for 1 tablespoon of finely minced fresh rosemary, 1 teaspoon of garlic powder, and a heavy crack of black pepper.
Maple Smoke
Use maple sugar instead of brown sugar and add 1/4 teaspoon of smoked paprika for a deeper, earthier profile.
When it doesn't go to plan.
Always use raw, unsalted nuts. Pre-roasted or salted nuts will burn or become overly saline during the second bake.
Do not pull the nuts out while they feel tacky. If they aren't dry, they won't crunch when they cool.
Store in an airtight jar at room temperature for up to two weeks.
The ones that keep coming up.
Can I use honey instead of egg white?
You can, but the texture will be sticky rather than crisp. The egg white provides a clean, dry crunch that holds spices much better.
How do I know if they are burnt?
The smell of sugar changing from toasted to acrid is sharp and unmistakable. If you see dark brown or black specks on the sugar coating, they have gone too far.
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