Oh yes we are for these! I have already made 3 batches and each makes a lot. Every time I go fill a gift basket with a jar of these, B. comes down fron his study and starts munching claiming he needs the energy…160 research papers and 160 finals and we are leaving on Thursday! He has proclaimed himself the official Santa Gift Basket Tester…good thing we’ll be walking a lot while in France
The recipe from these is straight out of Real Simple magazine and I only did minor alterations to the ingredients and process.
Spiced Mixed Nuts, adapted from Real Simple
2 large egg whites
2/3 cup sugar
2 1/2 tablespoons cinnamon
2 teaspoons Worcestershire sauce
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
6 cups mixed nuts (I used almonds and peanuts but any combination of untoasted walnuts, pecans, cashews, and pistachios works great)
1/4 cup (½ stick) butter, melted
Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside.
In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringue like texture. Beat in the cinnamon, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly.Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment.After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.
I want to apologize if my posts are short and not filled with interesting memories or tidbits but I reserve that for the coming weeks : thursday we are going to France for 3 weeks, spending Christmas and New Years with my family. There will be a lot of posts about our traditions, our menus and the excellent chefs and meals in my family. One example, when I called my parents yesterday my mom was at a neighbor’s house preparing foie gras….and when I called back she was in the finishing phase of her onion and fig confit….and my brother called me requesting that I made Yule logs for New Years and by the way one of the guys attending that dinner is trying to get a star on the Michelin guide for his own restaurant…talk about pressure!!
I will post as much as I can, promise…!