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. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes. Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover.