These are the result, and the main thing I have to say about them is that I had no idea it was so easy to replicate the super crunchy crispy nuts that you can find at street fairs during the holiday season.
The egg whites create a very nice and extremely crispy shell, the sugar does what sugar should do, and the spices make these taste like fall. And Dulcie and I agree that fall is the #1 best season. Don’t you?
Thank you to 101cookbooks for the technique inspiration!Spiced Nuts
Add the two eggs whites to a large bowl and whisk until broken up and just starting to become foamy.
- 2 eggs whites
- 4 cups whole raw nuts (I used almonds, walnuts, and pecans)
- 1 cup white sugar (vanilla sugar if you have it!)
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
Add the 4 cups of nuts and stir well to completely coat the nuts in the egg white. Add sugar and spices, stir well to coat. Spread the nuts into a single thin layer on 2 baking sheets covered in parchment.
Bake at 300 degrees for 30-40 minutes, or until nuts are no longer sticky and flexible. Let cool completely, then break apart and enjoy.
Yum, I usually buy these but now I'll need to try out a batch.
ReplyDeleteAgree with delightful Dahlia there! Usually bought these :) Now i need to make some!
ReplyDeleteWoke up this morning to find a recipe for almond paste and it let me to your blog! I wanted to have a look around to see what you guys have been up to and lo and behold, the first recipe is spiced autumn nuts, which I just made last night! I'm using them in a shortbread cookie recipe so I haven't included egg whites, but for the upcoming holidays, I'll definitely be trying out your recipe! Beautiful pictures as well! Must have been meant to be :)
ReplyDeleteThank you Henni, I'm glad you founds us! :)
ReplyDeleteJust made these and I am in love. Super easy and super tasty. Perfect fall hostess gift. Thank you! I posted my own try at this and a link to your blog at http://fooditforward.com/2011/11/04/sweetly-spiced-nuts/
ReplyDeleteThanks, Kim! I'm glad you liked them!
ReplyDeleteHaven't tried the nuts yet, but I will. Where can I find the almond paste recipe?
ReplyDeleteHere's the almond paste recipe - http://www.two-tarts.com/2011/06/homemade-almond-paste.html
ReplyDeleteWOW! I stumbled upon your recipe from an email I got from Food Now! It was just what I was looking for to add to my goodie baskets. Off to make another batch - it was sooo incredibly tasty and easy to make.
ReplyDeleteThank you!
Anndora
Thanks for coming back to report on how the recipe worked for you - glad it was a hit!
ReplyDeleteWould like to have some mini-muffin recipes (diabetic or non-diabetic). These are received very well at our Bible study group that meets each week.
ReplyDeleteGlad you like the nuts! Have you seen the recipe for our carrot muffins? They're delicious and would be easy to make as mini-muffins...you'd just reduce the cooking time to 15-20 min (I'd keep an eye on them) http://www.two-tarts.com/2011/10/carrot-muffins.html
ReplyDeleteWould Splenda work as well as granulated sugar in the carrot muffins?
ReplyDeleteI haven't ever baked with Splenda but I would guess that it would NOT work in this recipe...the sugar melting into the egg whites makes the crispy coating, and I'm not sure Splenda would have the same effect
ReplyDeleteI make these every Christmas and put them into pint canning jars for gifts. You can also use lemon and orange extract in your egg whites along with lemon and orange peel with brown sugar to coat the nuts. Experiment with different recipes and you will be pleased with the outcome. The canning jars keep the nuts fresh and crisp.
ReplyDelete