Spiced Nuts
a snack / dip / spread recipe
Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
These easy, delicious spiced nuts are also incredibly versatile! Serve as a snack, salad topping or wrap them up for a perfect foodie gift! This recipe easily scales up, stores well and can be made with any kind of nut you like (or a combination)!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 45 M
TOTAL | 1 H
12 SERVINGS
| 2 oz
SPECIAL EQUIPMENT:
SHEET PAN
PARCHMENT PAPER
- Whisk the egg whites and water in a large bowl till foamy. Add the walnuts and stir to coat thoroughly. Let sit for 10 minutes.
- Pre-heat the oven to 300 degrees; line a baking sheet with parchment paper.
- Add the sugar and spice blend to the nut mixture and stir till thoroughly coated. Spread in an even layer on your baking sheet.
- Bake the nuts, stirring every 15 minutes, till golden brown – about 45 minutes. Let cool completely.
Nuts can be stored in an airtight container at room temperature for up to one month.
Walnuts can be substituted for any nuts or a combination.
To scale this recipe, simply double or triple the ingredients and use additional sheet pans if needed.
Ginger + Warming Spices
spice blend collab
I did not grow up baking, nor was I exposed to baking spices beyond cinnamon. As I started my baking journey as an adult, I steered clear of unfamiliar spices – sticking to that cinnamon, with the occasional foray into nutmeg and cloves. Along the way I discovered what would quickly become my most loved and used spices – cardamom and ginger – along with the beautiful lift that a bit of salt gives to a sweeter recipe. This blend reflects how I bake today, and I hope you enjoy it as much as I do!
