A lot of my prep work today was making breads, pies, cookies and appetizers for tomorrow… one of which is so deliciously addictive I felt I must share the recipe with you. This is from an old Bon Appetit magazine and I’ve modified it a bit according to family taste.
Fire and Spice Nuts
2 1/2 teaspoons Chinese five-spice powder
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cumin
2 1/2 teaspoons salt
1 1/2 teaspoon chipotle or regular chili powder
1 teaspoon garlic powder
2 large egg whites
2 cups pecan halves
2 cups walnut halves and pieces
2 cups raw cashews
1/3 cup white sugar
(I’ve also used macadamia nuts, peanuts, almonds and even pine nuts– just make sure you’ve got 6 total cups for this recipe)
OPTIONAL: Dried cranberries, chopped. About 1/2 to 1 cup.
Position rack in the center of your oven and preheat to 225°F.
Line two heavy large baking sheets with parchment paper.
Stir first seven ingredients in small bowl to blend.
Whisk egg whites in big bowl until foamy.
Whisk in spice mixture.
Add the nuts and toss to coat completely.
Sprinkle sugar over the mixture and toss to coat.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer.
Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes.
Sprinkle nuts with salt to taste, if desired.
Transfer nuts to large bowl.
Mix in dried cranberries if using them.
Cool completely. Store in an airtight container at room temp for up to a week.
Here are the other recent recipe links for Pumpkin Chocolate Chip Cookies, Persimmon Cookies and Basque Cake. I will continue to post more throughout the coming weeks (Cherry Walnut Bread, Chocolate Truffles, Apple Oatmeal Bread and Brown Sugar Bars to name a few.)
Have a wonderful Thanksgiving!