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Asian Spiced Nuts

From

December/January 2010

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

Makes about 5 cups

We like macadamia nuts and cashews in this mix. The cola lends sweetness and depth of flavor. 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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