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Cinnamon-Ginger Spiced Nuts

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"If you can't find superfine sugar, process granulated sugar in a food processor for 1 minute. You can use a mixture of nuts instead of a single type. Nuts can be refrigerated for up to 3 weeks."

List of Ingredients

◦ ⅔ cup superfine sugar
◦ 2 teaspoons ground cinnamon
◦ 1 teaspoon ground ginger
◦ 1 teaspoon ground coriander
◦ 1 large egg white
◦ 1 tablespoon water
◦ 1 teaspoon table salt
◦ 1 pound raw whole almonds, cashews, walnuts, and/or shelled pistachios


Recipe

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 275 degrees. Line two rimmed baking sheets with parchment paper. Mix sugar, cinnamon, ginger, and coriander in small bowl.

Whisk egg white, water, and salt together in large bowl. Add nuts and toss to coat. Sprinkle spices over nuts, tossing to coat, then spread evenly over prepared sheets. Bake until nuts are dry and crisp, about 50 minutes, stirring occasionally.

Let nuts cool completely on sheets, about 30 minutes.
Break nuts apart and serve.

Serves 8 to 10






❧ Variations:

� Chili-Lime Spiced Nuts: We enjoy a combination of cashews and peanuts here. Substitute 2 � teaspoons chili powder, 1 teaspoon ground cumin, and � teaspoon cayenne pepper for cinnamon, ginger, and coriander. Substitute 1 tablespoon lime juice for water and add 1 tablespoon grated lime zest to egg white mixture.

� Orange-Cardamom Spiced Nuts: We enjoy a combination of almonds and pistachios here. Substitute 1 teaspoon ground cardamom and � teaspoon pepper for cinnamon, ginger, and coriander. Substitute 1 tablespoon orange juice for water and add 1 tablespoon grated orange zest and � teaspoon vanilla extract to egg white mixture.