Tuesday night is the Yanks home opener. So while the fans in the stands are enjoying Bazzini's nuts, you can bake a batch of my spiced nuts for the family. This recipe is easy to prepare and great to do ahead; it just requires about an hour to slowly roast. This is one of those treats that can be dressed up or down; and always receives a raised eyebrow of pleasant surprise. I've been told, "George I need to make double batches because my guests ate them all!"
Serve as elegant munchies, pre-dinner snacks or toss a few in a salad. Be creative; and go Yanks! Enjoy.
Spiced Nuts
recipe by Chef George Hirsch | Makes about 5 cups
from George Hirsch Living it UP! Cookbook, ©2000
1 pound unsalted pecan halves, almonds, cashews or walnuts
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
Mix sugar, curry powder, and salt. Heat oven to 250 degrees F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and water until frothy. Stir in the pecans/ nuts and sprinkle with the sugar, hot sauce, chipotle sauce, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet.
Bake 45 minutes- 1 hour or until the pecans are dry, stirring once or twice.
Cool, store at room temperature in an airtight container for up to 1 month.
chefgeorgehirsch.com