Finding Thyme to Cook

Thyme is of the Essence

Sweet and Spicy Nuts

Sweet and Spicy Nuts

Adapted from Smitten Kitchen

I am always trying new ways to make nuts special which are just a notch above plain roasted nuts in a bowl – not that anything is wrong with plain roasted nuts!!    In experimenting with zillions of nut recipes, I would end up with meteor size globs of nuts, spending an eternity five minutes breaking them apart.  Others were so sickly sweet that I needed a lemon to cut the sweetness.  And of course those that are so fiery hot, they numb your taste buds (at least mine), and I needed a gallon of milk to recover.  I was searching for balance – sugar and spice and everything nice!!!  Once again Smitten Kitchen has the perfect recipe.  Be careful though, you may find yourself consuming more than a handful without realizing it.  This recipe makes a big crazy big batch, and after filling a couple of mason jars for hostess gifts, we still had plenty of “handfuls” left for us.  It’s quick, it’s simple, it’s perfect!!!

  • 1/3 cup dark brown sugar
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon hot smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 pound walnut or pecan halves or a combination
  • 1 egg white – room temperature
  • 1 tablespoon water

Preheat oven to 300 degrees.

Mix sugars, salt, paprika and cinnamon, making sure there are no lumps – set aside.

Beat egg white and water until frothy but not stiff.

Add nuts and stir to coat evenly. Sprinkle with sugar mixture and toss until evenly combined.

Spread in a single layer on a half sheet pan lined with parchment paper.

Bake for 30 minutes, stirring occasionally.

Remove from oven and separate nuts as they cool.

When completely cool, pour nuts into bowl (or mason jar to store) breaking up any that are stuck together.



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