Reprinted from Platters and Boards by Shelly Westerhausen with permission by Chronicle Books, 2018
Smoky Sweet Mixed Nuts
This subtly sweet nut mixture complements earthy cheeses (like blue-veined varieties) perfectly. Mix and match all your favorite nuts to create different combinations every time you make this. This recipe is also a perfect holiday gift for friends, since it keeps for 2 weeks at room temperature in an airtight container.
MAKES 2 1/2 CUPS [320 G]
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1⁄3 cup [60 g] lightly packed brown sugar
- 1 egg white
- 2 cups [280 g] mixed nuts (such as pecans, hazelnuts, cashews, peanuts, or macadamias)
- Preheat the oven to 300°F [150°C] and line a baking sheet with parchment paper.
- In a small bowl, whisk together the smoked paprika, cinnamon, salt, and brown sugar.
- In a large mixing bowl, whisk the egg white until frothy, about 20 seconds. Fold the mixed nuts into the egg white until completely coated. Sprinkle the spice mixture over the nuts and toss to coat. Transfer the nuts to the prepared baking sheet and bake for 30 minutes, tossing every 10 minutes, until browned and fragrant.
- Remove from the oven and let cool completely. Serve once cooled, or transfer to an airtight container and store at room temperature for up to 2 weeks.