Double Roasted Spiced Nuts
Posted: Sun Sep 30, 2007 11:48 pm
Double Roasted Spiced Nuts
Ingredients:
1 cup blanched whole almonds
1 cup pecan halves
1 cup hazelnuts
1 large egg white
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preparation:
Preheat oven to 350 degrees F. In 15 ? by 10 ? jelly roll pan, spread almonds and pecans. In 8 by 8 metal baking pan, spread hazelnuts. Roast nuts 12 to 15 minutes or until toasted, stirring once. Cool almonds and pecans in pan on wire rack. Remove skins from hazelnuts by wrapping hot nuts in clean cloth towel; with hands, roll hazelnuts back and forth in towel until as much of the skin as possible rubs off. Do not turn oven off.
In medium bowl, with wire whisk, beat egg white until foamy. Add sugar, cinnamon, allspice, nutmeg, salt, and 2 teaspoons water, and beat until well combined. Add nuts to egg white mixture; stir until well coated.
Spray same jelly roll pan with nonstick cooking spray. Spread nut mixture evenly in pan. Roast 20 minutes or until coating on nuts becomes firm and opaque, stirring once. Cool completely in pan on wire rack. Break any clusters of nuts apart. Store nuts in tightly covered container for up to 2 weeks.
Ingredients:
1 cup blanched whole almonds
1 cup pecan halves
1 cup hazelnuts
1 large egg white
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preparation:
Preheat oven to 350 degrees F. In 15 ? by 10 ? jelly roll pan, spread almonds and pecans. In 8 by 8 metal baking pan, spread hazelnuts. Roast nuts 12 to 15 minutes or until toasted, stirring once. Cool almonds and pecans in pan on wire rack. Remove skins from hazelnuts by wrapping hot nuts in clean cloth towel; with hands, roll hazelnuts back and forth in towel until as much of the skin as possible rubs off. Do not turn oven off.
In medium bowl, with wire whisk, beat egg white until foamy. Add sugar, cinnamon, allspice, nutmeg, salt, and 2 teaspoons water, and beat until well combined. Add nuts to egg white mixture; stir until well coated.
Spray same jelly roll pan with nonstick cooking spray. Spread nut mixture evenly in pan. Roast 20 minutes or until coating on nuts becomes firm and opaque, stirring once. Cool completely in pan on wire rack. Break any clusters of nuts apart. Store nuts in tightly covered container for up to 2 weeks.