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Sea Salt-Spiced Cocktail Nuts

Source of Recipe

From "Sweet Home Café Cookbook" by Albert Lukas


Recipe Introduction

"These may be called cocktail nuts, but this sweet and spicy mixture tastes just as good when eaten as a between-meal or late-night snack. One of the featured nuts, pecans, is a species of hickory nut native to the southern United States. Pronunciations of this popular nut vary; some people pronounce it 'pehcan' and others say 'pee-can.' Whatever you call them, they're delicious, especially in this mix."

List of Ingredients

â—¦ ½ cup granulated sugar
â—¦ ¼ cup packed light brown sugar
â—¦ 1 tablespoon sea salt
â—¦ 1 tablespoon smoked paprika
â—¦ 2 teaspoons ground cinnamon
â—¦ 2 teaspoons cayenne pepper
â—¦ 1 large egg white
â—¦ 1 cup jumbo cashews
â—¦ 1 cup whole blanched almonds
â—¦ 1 cup jumbo pecan halves
â—¦ ½ cup whole blanched hazelnuts
â—¦ ½ cup walnut halves
â—¦ ¼ cup benne (sesame) seeds
â—¦ 1 tablespoon unsulfured molasses


Recipe

Preheat the oven to 300° F.

Line a rimmed baking sheet with a nonstick silicone mat or parchment paper coated with vegetable-oil cooking spray.

In a small bowl, stir together both sugars, salt, paprika, cinnamon, and cayenne. In a large bowl, whisk the egg white until light and frothy. Fold in the cashews, almonds, pecans, hazelnuts, walnuts, benne seeds, sugar-spice blend, and molasses. Toss well until the nuts are fully coated.

Spread the nuts in a single layer on the prepared baking sheet.
Bake the nuts, stirring occasionally to ensure they are toasting evenly, until they are a rich golden, about 45 minutes.

Allow the nuts to cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days.

Makes 4 cups