A magical mix of egg white and sugar give these nuts a very thin, crispy crust that makes them utterly addictive. Ginger, cinnamon and allspice make them taste like the holidays. I prefer pecans and walnuts, with all their nooks and crannies, but you can use any nuts you like.
Makes about 3 1⁄2 cups
INGREDIENTS:
1 egg white
1⁄4 cup granulated sugar
1 tsp salt
1⁄2 tsp cayenne (optional)
1⁄2 tsp ground ginger
1⁄4 tsp cinnamon
1⁄4 tsp allspice or cardamom (optional)
3 1⁄2 cups pecan or walnut halves, or a mix (about 350 g)
DIRECTIONS:
- Preheat the oven to 300°F. Line a large-rimmed baking sheet with parchment paper.
- Whisk the egg white in a large bowl until it’s foamy, then whisk in the sugar. Whisk in salt and spices until well combined. Add the nuts and stir well to coat. Transfer the nuts to the prepared baking sheet and spread out in an even layer.
- Bake for 15 minutes. Reduce heat to 250°F and bake for another 10 minutes or until fragrant and just golden.
- Let cool completely on the baking sheet. Gently separate the nuts before serving or storing.
- Store in zip-top bags in the freezer for up to 1 month. I like to gift these in reusable packages or small tins.
