Crunchy Spiced Nuts

From Cook's Country | December/January 2010

Why this recipe works:

Oil, melted butter, and other common Crunchy Spiced Nuts coatings made for greasy hands and didn’t coat the nuts evenly. We found that egg whites mixed with a little water and salt worked best. Slow-roasting the nuts at a low temperature ensured they cooked completely without scorching the… read more

Oil, melted butter, and other common Crunchy Spiced Nuts coatings made for greasy hands and didn’t coat the nuts evenly. We found that egg whites mixed with a little water and salt worked best. Slow-roasting the nuts at a low temperature ensured they cooked completely without scorching the exterior.

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Makes about 5 cups

You can use any variety of unsalted raw nuts. To double the recipe, adjust oven racks to upper-middle and lower-middle positions and bake the nuts on 2 baking sheets, switching and rotating sheets halfway through baking.

Ingredients

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