I love nuts! I’m nuts about them. I’ve never met a nut I didn’t like. So I wanted to share a couple recipes with you for two varieties of spiced nuts.
The first recipe for cashews is delicious, with no added-fat, while the second recipe is not for the faint-of-heart since it uses a healthy dose of black pepper for flavoring.
Sugar & Spice Cashews
2 egg whites
1/3 cup natural sugar or ½ cup coconut sugar
1 teaspoon each, sea salt, cayenne, cumin and chili powder
¼ teaspoon each, allspice and ginger root powder
6 cups cashews, whole or large pieces
Pre-heat oven to 300-degrees. Line 3 ungreased baking pans with parchment.
In a large bowl, whip the egg whites until foamy but not stiff. In another bowl, mix all the spice ingredients together, then stir into the egg whites. Stir in the nuts. Spread the mixture evenly in the prepared pans.
Bake the cashews for 15 minutes. Remove from oven, then toss and separate the nuts using a metal spatula. Return nuts to oven, reduce heat to 250-degrees, and bake another 15 minutes or until lightly browned. Remove cashews from oven, stir again, then place pans on wire rack to cool. Store in airtight container for up to 2 weeks.
1/2 cup natural sugar
2 tablespoons sea salt
2-3 tablespoons ground black pepper
4 cups (about 16 ounces) pecan halves
Mix dry ingredients in a small bowl. Heat a large heavy skillet, preferably cast iron, over high heat, add the pecans and toss for a minute or so, to bring the nut oils out. Remove from heat.
Sprinkle half the spiced sugar over the pecans until the sugar begins to melt, about 1 minute. Add remaining spice and repeat.
After 1 minute or so, pour pecans onto a baking sheet, spreading to cool. Seal air tight to store.