Author Notes: I love the flavor of spiced nuts, but they’re often way too sweet for my taste. This recipe dials way back on the sugar, for a true sweet-and-savory balance. I use smoked cinnamon, which is phenomenal, but a mix of cinnamon and smoked sweet paprika works fine too. A pretty bag or box of these nuts makes a fabulous holiday gift. —ieatthepeach
Makes: about 4 cups
Ingredients
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1/4
cup light brown sugar or raw (turbinado) sugar
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1
teaspoon coarse sea salt
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1
teaspoon smoked cinnamon OR 1 tsp ground cinnamon + 1/4 tsp sweet smoked paprika
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1
pound (about 4 cups) pecan or walnut halves
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1
large egg white, at room temperature
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1
tablespoon water
Directions
- Preheat the oven to 300º F, and grease or parchment-line a baking sheet. In a small bowl, whisk together sugar, salt, and smoked cinnamon (or cinnamon and smoked paprika). Set aside.
- In a large mixing bowl, whisk together egg white and water until thick and foamy but not stiff. Add nuts and stir to coat evenly. Sprinkle the sugar mixture over the nuts, and toss again until evenly coated. Spread the nuts in a single layer on the baking sheet. Bake, stirring every 10 minutes or so, for about 30 minutes, or until the nuts are deeply browned and just dry to the touch. Remove from the oven and let cool completely on the baking sheet.
- Once the nuts are cooled, go through and break up any stuck-together clumps. Transfer to an airtight container, and store at room temperature for up to 2 weeks.
