These are so fantastic as a snack or with cocktails before dinner or a party, but more importantly they are perfect as a gift. You can make them weeks in advance, as they keep for about two months.
- 1 cup oats
- 3 tsp kosher salt or 2 1/2 tsp table salt
- 7 tbsp dark brown sugar
- 3 tsp smoked chili powder, or any chili powder you like, to taste
- 2 tbsp minced fresh rosemary
- 2 egg whites
- 4 cups mixed nuts, but pecans and almonds work best
- 3 tbsp honey
- 3 tbsp olive oil
Preheat oven to 300°F.
In a food processor, pulse oats along with salt, sugar, chili powder and rosemary.
In a large bowl, combine egg whites and nuts and toss to coat well. Stir in the granola mixture and toss, making sure all the nuts are well coated.
In a small bowl, mix together the honey and olive oil and drizzle over the nuts. Toss together one last time.
Place the nuts on a parchment-lined sheet and bake until crisp and the nuts are toasted through, about 30 minutes. Let cool completely before wrapping.
Scoop into beautiful jars or bags and secure tightly with a lid or ribbon to ensure freshness.
TIP: These nuts can be made saltier, sweeter, spicier or more herbaceous—experiment and enjoy!
Makes 5 cups
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.