Roasted Spiced Nuts
The secret to a good roasted nut isn't the spice blend, but the binding agent. Egg white creates a tacky surface that forces the seasoning to cling to the nut instead of falling to the bottom of your bowl.
Watch the oven like a hawk.
Nuts contain high natural oils and will go from toasted to burnt in the final two minutes. Keep an eye on them once you start smelling them.
- large mixing bowl
- baking sheet
- parchment paper
- spatula
What goes in.
- 4 cupsraw mixed nuts (almonds, pecans, cashews, walnuts)
- 1 largeegg white
- 1 tbspdark brown sugar
- 1 tspsmoked paprika
- 1 tspkosher salt
- 0.5 tspcayenne pepper
- 0.5 tspground cumin
Aerating the Egg White
Whisk the egg white in your bowl until it is frothy and light before adding the nuts. This creates a thin, even foam that coats every crevice of the nut without making it soggy.
The method.
Preheat and prepare
Set your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
Whisk
In a large bowl, whisk the egg white with a fork until it is completely foamy and bubbles have formed.
Coat
Toss the nuts into the bowl, followed by the sugar and all spices. Use your hands or a spatula to ensure every nut is covered in a thin, sticky sheen.
Spread
Dump the mixture onto your prepared baking sheet. Spread them out so they are in a single layer; overcrowding leads to uneven browning.
Roast
Slide into the center of the oven. Bake for 20 to 22 minutes, tossing halfway through to ensure even color.
Cool
Remove from the oven. Let the nuts cool completely on the pan before moving them to a container; they crisp up only as they hit room temperature.
Other turns to take.
Rosemary Sea Salt
Replace the cumin, paprika, and cayenne with 1 tablespoon of finely minced fresh rosemary and 1.5 teaspoons of flaky sea salt.
Curry Maple
Swap the brown sugar for maple syrup and use 1 tablespoon of mild yellow curry powder instead of the paprika and cumin.
When it doesn't go to plan.
Always start with raw, unsalted nuts; roasted or salted nuts will burn or become overly salty during the process.
If you lack egg whites, a tablespoon of melted butter or neutral oil works as a binder, though the spices will not adhere quite as firmly.
Store in an airtight glass jar to keep them crisp for up to two weeks.
The ones that keep coming up.
How do I know they are finished?
Look for a matte, dry appearance on the nuts and a toasted golden-brown color. If you are unsure, pull one out and let it cool for 30 seconds; if it crunches, they are done.