Spiced nuts
Almonds, cashews and pecans coated in a light sweet and smoky spice glaze with rosemary, slow-roasted until crisp and fragrant.
Method
- 1
Heat the oven to 150°C and line a large baking tray with baking paper.
- 2
Mix the brown sugar, salt, paprika, cumin, cinnamon and cayenne in a small bowl, breaking up any lumps of sugar.
- 3
Whisk the egg white in a large bowl until frothy but not stiff.
- 4
Add the nuts and toss until every one is thinly coated with egg white.
- 5
Sprinkle over the spice mixture and toss again until evenly coated.
- 6
Spread the nuts over the tray in a single layer, separating them so they barely touch.
- 7
Roast, then stir to turn them over.
- 8
Scatter over the rosemary and roast until the coating looks dry and the nuts are toasted and fragrant.
- 9
Leave on the tray until completely cool and crisp, then break apart any clusters.
Notes
- The coating is still slightly tacky when hot and only turns crisp as the nuts cool.
- Nuts burn quickly at the end. Check them a few minutes early, as ovens vary.
- Stored airtight, they keep for 2 weeks and make a good homemade gift.
Equipment
Large baking tray, Baking paper, Large mixing bowl, Small bowl, Whisk