Email to Cat      

Cinnamon-Spice Nut Mix

Source of Recipe


From "Nuts" by Tina Salter






List of Ingredients



• 4 cups assorted whole nuts (such as walnuts, hazelnuts, pecans, almonds and macadamias)
  
• 2 egg whites
  
• 1 cup sugar
  
• 2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1/4 tsp ground ginger
  
• 1/8 tsp ground allspice
  
• 1/8 tsp ground cloves
  
• 1/8 tsp freshly grated nutmeg
  






Instructions



1. If using hazelnuts, preheat oven to 350° F. Spread hazelnuts in a single layer on a baking sheet or pan. Bake, shaking the pan once or twice, until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap warm hazelnuts in a clean dish towel and let cool 10 minutes. With the towel, rub off as much of the papery skins as possible. Add to bowl with other assorted nuts. (You can omit this step if not using hazelnuts.)
   
   
2. Reduce oven temperature to 225° F. Line a large baking sheet with foil or parchment paper; coat with vegetable oil spray.
   
   
3. In a large bowl, whisk egg whites until foamy. Add nuts, tossing to coat well.
   
   
4. In another large bowl, combine sugar, cinnamon, salt, ginger, allspice, cloves and nutmeg. Blend well. Add nuts, tossing until evenly coated with sugar mixture.
   
   
5. Spread nuts in a single layer on the prepared baking sheet, separating with a fork. Bake until coating is dry and crunchy, about 2 hours. Let cool. Store airtight at room temperature up to 1 week.
   
   Makes 4 cups.