Monday, December 20, 2010

Vanilla-Spice Nuts

When I saw this recipe in my newest cooking magazine, I immediately earmarked the page to make as soon as possible.  This is likely one of the safest treats in my house.  You see, my husband hates nuts.  So, I am secure in the fact that I won't have to share these, which is great because they are so delicious that I am glad I don't have to share!  They are the perfect munchie, both at the holidays and the rest of the year.  Of course, I do plan on sharing these at a couple of holiday get-togethers.  I'm nice like that.

Vanilla-Spice Nuts
adapted from Cooking Light, December 2010 issue

1 tbl. vanilla extract
1 large egg white
1 1/2 cups pecan halves
1 cup sliced almonds
1/2 cup chopped hazelnuts
1/4 cup sugar
1 tsp. kosher salt
3/4 tsp. cinnamon
3/4 tsp. allspice
1/4 tsp. cardamom

Preheat oven to 325 degrees.

Combine vanilla extract and egg white in a large bowl, whisking until foamy.  Stir in the nuts.  In another bowl, combine sugar, salt, and spices and sprinkle over nuts.  Toss to coat well.

Place nut mixture on a baking sheet line with parchment paper.  Smooth into an even layer.  Bake for 15 minutes.  Remove pan from oven and off heat.  Toss nuts, breaking apart large pieces.  Return pan to oven, with heat off, and leave in for 10 minutes.  Remove and cool to room temperature.  Prepare up to one week ahead and store in an airtight container.

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