Author Notes
A little spicy, a little sweet, a little salty - meant to have a little back-of-the-throat burn, but not full-on heat. Loosely adapted from David Lebovitz's spiced pecans, this was a big seller when I had my candy business, and is still one of the things my family asks me to make each year at the holidays. —sweetlolo
Ingredients
- Nut Mix
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4 cups
raw, whole nuts - I use a mix of equal parts cashews, pecans, almonds and walnuts
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2
egg whites
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1/2 cup
dark brown sugar, packed
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1 teaspoon
vanilla extract
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2 teaspoons
ground cinnamon
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1 teaspoon
ground ginger
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1/2 teaspoon
ground ancho chili
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1/4 teaspoon
ground chipotle pepper
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1 teaspoon
salt (regular kosher salt, or smoked salt if you have it)
-
1 dash
white pepper
- Spice Mix
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1 teaspoon
cinnamon
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1/2 teaspoon
ground ancho chili
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1/4 teaspoon
ground chipotle chili
Directions
-
Preheat oven to 300 degrees.
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In a large bowl, beat egg whites for a few seconds until frothy. Beat in brown sugar and spices listed under Nut Mix. Stir in nuts to coat with sugar/spice mixture.
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Spread coated nuts in a single layer on a parchment lined sheet pan. Bake 45-50 minutes, stirring every 10-15 minutes, until nuts are dry.
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Move nuts on sheet pan to rack to cool. Dust nuts with Spice Mix while cooling.
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When completely cool, break up and store in airtight container.
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