Fire and Spice Nuts
Pat
ingredients
- • 2 teaspoons Chinese five-spice powder*
- • 2 teaspoons ground cinnamon
- • 2 teaspoons ground ginger
- • 2 teaspoons ground cumin
- • 2 teaspoons salt
- • 1 teaspoon chili powder (preferably chipotle)
- • 1/2 teaspoon garlic powder
- • 2 large egg whites
- • 2 cups pecan halves
- • 2 cups walnut halves and pieces
- • 2 cups raw cashews
- • 1/4 cup sugar
- • 1/2 cup matchstick-size strips crystallized ginger
directions
- 1
Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
- 2
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
Source: Pat
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