Monday, January 23, 2012

Vanilla Spiced Nuts

**found in Food And Wine Magazine, September 2011 Issue

Bring a little heat to this snack by adding 1/4 tsp. ground red pepper to the spice mix.  Turning the oven off before returning the spice coated nuts to the oven ensures they won't over-toast.  Prepare up to one week in advance, and then store nuts in an airtight container at room temp.

1 tbsp. pure vanilla extract
1 large egg white
1 cup sliced almonds
1 cup pecan halves
1 cup macadamia nuts
1/4 cup sugar
1 tsp. kosher salt
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
1/4 tsp. ground cardamom

1.  Preheat oven to 325 degrees
2. Combine 1 tbsp. vanilla extract and egg white in a large bowl, stirring with a whisk until foamy.  Stir in nuts.  Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat.  Place nut mixture on a baking sheet lined with parchment paper.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off oven.  Toss nuts, and break large pieces apart.  Return pan to oven, and leave pan in oven for 10 minutes.  Cool to room temperature.  Yield: 24 Servings (serving size 2 tbsp).

Calories: 108  fat: 9.6g, fiber: 13g, sodium: 83g

xoxo Julie

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