Make it Spiced… Nuts
Now here’s a recipe to have in your back pocket not just for the holidays, but for any occasion all year round. Cinnamon and sugar complement the subtle smokey heat of The New Nashville Smoked Chile Blend to strike a balance of sweet and spicy. As in any great candied nut recipe, we use egg whites as a binder to create that perfect candy coating. Give ‘em out as gifts, serve ‘em alongside an assortment of cheeses and meats, or just pop those puppies like sweet tarts. One thing’s for sure, they won’t last long!
Make it Spiced Nuts - makes about 4 cups
1 lb pecans
2 egg whites
1/2 tsp vanilla extract
1 TBS cinnamon
2 tsp New Nashville Smoked Chile Blend
1/2 cup white sugar
1/2 cup brown sugar
Preheat your oven to 250°F.
Using a bowl and whisk (if you want a workout) or in a mixer with the whisk attachment, beat the egg whites until stiff peaks form.
Add the vanilla extract. Mix gently until everything is fully incorporated.
In a separate bowl, combine the white sugar, brown sugar, cinnamon, and New Nashville spice blend. Mix well.
Then, get a big ol’ bowl and toss in the nuts. Add one third of the egg white mixture and one third of the spiced sugar mixture. Fold together, and repeat in thirds until the nuts are evenly coated.
Line a baking sheet with parchment paper and spray it down real nice with some non-stick cooking spray. Lay out the nuts in an even layer.
Bake those suckers for about 90 minutes, moving them around every 30 minutes. They might take longer; they may take less. They are done when the egg whites have hardened and the sugar has crystallized. Don’t let them burn!
Cool them completely before storing them in an airtight container. They’ll be good for about a week in your pantry, or they’ll last a heck of a long time in the fridge. That wasn’t so hard now, was it?
