Appetizers, Recipes

Sweet and Spicy Mixed Nuts

0 Comments 14 September 2012

Happy Friday readers! Today we’re bringing you the first recipe from our most recent Dinner Series event, A Strawberry Summer. As we shared with you last Friday, our dinner started with a really fabulous cheese platter, accompanied by these homemade spiced nuts.

If you’re never made them before, I’ll let you in on a little secret – spiced nuts are super easy to make! Adding some sweet and spice is a wonderful way to elevate plain nuts to a whole new level. This recipe is also super adaptable, so if there are certain spices you really love or would rather omit, you’re free to do so. Just follow the loose guidelines, and you’ll end up with a tasty snack you can’t stop eating!

In this recipe, I used really approachable and common flavors and spices, because I knew they’d appeal to most palates. If I made these again, I think it would be great to incorporate a fresh herb like rosemary, to kick up the flavor and add a new hint of complexity. These nuts will keep at room temperature in a sealed container for a couple of weeks – if you can keep them around for that long!

Sweet and Spiced Nuts
adapted from La Tartine Gourmande

1 egg white
3 tablespoons real maple syrup
1/2 teaspoon cayenne pepper (you can add less if you’d prefer less spicy nuts)
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 1/2 cups unsalted nuts mix
3 tablespoons millet

Preheat the oven to 300 degrees F and line a rimmed baking sheet with parchment paper. A silicon mat would probably also work here.

In a large mixing bowl, whisk the egg white until frothy, about a minute or two. Whisk in the maple syrup, cayenne, black pepper, and salt. Fold in the nuts and millet, making sure that everything is completely coated.

Spread the nuts on the prepared baking sheet in an even layer and bake until the nuts are browned and fragrant, 25 to 30 minutes. Remove from the oven and let cool completely before serving.

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