Email to Cat      

Crisp Spiced Nuts

Source of Recipe


Gourmet, December 1994






List of Ingredients



• 2 large egg whites
  
• 1-1/2 tsp salt
  
• 3/4 cup sugar
  
• 2 tsp Worcestershire sauce
  
• 2 Tbsp paprika (preferably Hungarian sweet)
  
• 1-1/2 tsp cayenne
  
• 1-1/2 cups whole blanched almonds (about 1/2 lb.)
  
• 1-1/2 cups hazelnuts (about 1/2 lb.)
  
• 1-1/2 cups pecans (about 1/2 lb.)
  
• 3/4 stick (6 Tbsp) unsalted butter, melted and cooled
  






Instructions



1. Preheat oven to 325° F.
   
   
2. In a bowl with an electric mixer, beat whites with salt until very foamy, and gradually beat in sugar, Worcestershire sauce, paprika and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
   
   
3. Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters.
   
   Makes about 4-1/2 cups.
   
   ............................
   
   NOTE
   
   Nuts may be made 1 week ahead and kept in an airtight container at room temperature.