Thursday, November 18, 2010

Sweet and Spicy Pecans

This delicious spiced nuts recipe makes two magical additions to my standard "off the top of my head" version--egg white and cumin. The egg white makes a deliciously crunchy glaze and the cumin adds just the perfect earthy undertone.


Sweet and Spicy Pecans

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

Preheat the oven to 250° F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.

Remove the nuts from the oven and stir. Reduce the temperature to 200° F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

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