Need a great snack in about 1 hour? And, with no concerns about added fat intake, like the usual snack mix with butter. A viewer favorite and most requested made-at-home snack is my candied spiced nuts recipe. These nuts are ideal as a make-ahead topping for an added crunch to cheese platters, salads, desserts, and ice cream! Once prepared the nuts last a month and are kept in a tightly sealed container.
Candied Spiced Nuts
Makes about 5 cups
chefgeorgehirsch.com | from George Hirsch Lifestyle cookbook
1 pound pecan or walnut halves
1 egg white
1 teaspoon water
2 teaspoons hot sauce or chipotle Sauce
3/4 cup pure cane sugar
2 Tablespoons curry powder
1 Tablespoon kosher salt, See preparation below
Line a 1/2 or 1/4 size sheet pan with parchment paper. Mix sugar, curry powder, and salt. Heat oven to 250 degrees F. Place the nuts on a cookie sheet and toast, occasionally stirring, until fragrant, about 10 minutes. Allow nuts to cool thoroughly. Meanwhile, in a large bowl, whisk the egg white and water until frothy. Stir in the nuts and sprinkle with the sugar, hot sauce, chipotle sauce, curry powder, and salt. Mix well. Replace parchment paper if needed; some parchment paper can be used multiple times. Spread the nuts in a single layer on the sheet pan.
Bake 45 minutes to 1 hour at 250 degrees F or until the pecans are dry, stirring once or twice.
Cool, and store at room temperature in an airtight container for up to 1 month.
