Christina Padden's Coconut Curry Macadamia Nuts

Makes 6 cups

carly

So good they’ll make you want to dance!

ingredients

1 1/2 tsp ground ginger
1 1/2 tsp ground cumin
1 1/2 Tbsp curry powder
1/2 tsp cayenne pepper
1/4 cup packed dark brown sugar
1/2 tsp kosher salt
2 large egg whites
5 cups macadamia nuts
1 cup large or small coconut flakes

directions

1
Heat the oven to 500 degrees. Line two rimmed baking sheets with parchment paper. In a small bowl, combine the spices, brown sugar, and salt. Set aside.
2
In a medium bowl, beat the egg whites with a small whisk until frothy. Whisk in the reserved spice mixture. Stir in the nuts and the coconut flakes. Spread the mixture in a single layer onto the baking sheets. Bake, stirring the nuts and rotating the pans halfway through cooking, until the nuts are dry, 20-25 minutes. Transfer to parchment paper to cool. The nuts may be kept in an airtight container at room temperature for one week.

notes

Toasting releases nuts' essential oils and brings out their fullest flavors. The easiest way to toast any kind of nuts is to place them in a single layer on a rimmed baking sheet in a 350 degree oven and bake 10-12 minutes (shake pan midway through).

Source: carly