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Sweet and Spicy Roasted Nuts

If you are looking for chestnuts roasting on an open fire…this is NOT that kind of recipe. I used to have a delicious recipe similar to this many years ago, and somehow lost it, so I was really excited to find this on Gaby Dalkin’s blog .  It’s nice to have a bowl of these handy when company shows up, or as a hostess gift if you are heading out to a cocktail party.  Wrap some up in a decorative bag with a ribbon and you have a little something to add to another gift.  You can use whatever combination of nuts you would like, and while raw nuts are preferred, you can use the non-raw ones from the grocery store.  Pepitas are pumpkin seeds, and can be found in the nut section at the store. Warning...this mix is addictive and is best shared with friends. 

Sweet and Spicy Roasted Nuts
By Gaby Dalkin
1 cup raw whole cashews
1 cup raw whole walnuts
1 cup raw whole almonds
1 cup raw pepitas
1 egg white
1 teaspoon water
½ cup white sugar
¼ teaspoon Spice Islands Sea Salt
½ teaspoon Spice Islands Cayenne Pepper
½ teaspoon Spice Islands Ground Saigon Cinnamon
½ teaspoon Spice Islands Ground Chipotle Chile

Preheat the oven to 350 ºF, line a baking sheet with a piece of parchment paper and set it aside.
Combine the cashews, walnuts, almonds and pepitas in a large bowl and toss to combine.
Whisk together the egg white, water, sugar, salt, cayenne pepper, chipotle chile and cinnamon.
Drizzle the wet mixture over the nuts and toss to combine, making sure they are evenly coated.
Transfer the nuts to the baking sheet and spread in an even layer.
Transfer the baking sheet to the oven and roast for 30 minutes, stirring occasionally.
Remove the nuts from the oven and separate the nuts as they cool. Once they are completely cooled, transfer the nuts to an airtight container and serve as needed.