Sunday, November 23, 2008

Cinnamon-Spice Nut Mix

Cinnamon-Spice Nut Mix

Make a batch of these easy candied nuts and you'll find all kinds of
ways to serve them. You can set them out by the bowlful at a party,
use them to top a salad containing apples and goat cheese, or sprinkle
them over ice cream. And what could be sweeter as a homemade holiday
or hostess gift?

4 cups assorted whole nuts (such as walnuts, hazelnuts, pecans,
almonds, and macadamias)
2 egg whites
1 cup sugar
2 teaspoons ground cinnamon
teaspoon salt
teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg

If using hazelnuts, preheat oven to 350. Spread hazelnuts in a single
layer on a baking sheet or pan. Bake, shaking the pan once or twice,
until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap
warm hazelnuts in a clean dishtowel and let cool 10 minutes. With the
towel, rub off as much of the papery skins as possible. Add to bowl
with the other assorted nuts. (You can omit this step if not using

Reduce oven temperature to 225. Line a large baking sheet with foil or
parchment paper; coat with vegetable oil spray.

In a large bowl, whisk egg whites until foamy. Add nuts, tossing to
coat well.

In another large bowl, combine sugar, cinnamon, salt, ginger,
allspice, cloves, and nutmeg. Blend well. Add nuts, tossing until
evenly coated with sugar mixture.

Spread nuts in a single layer on the prepared baking sheet, separating
with a fork. Bake until coating is dry and crunchy, about 2 hours. Let
cool. Store airtight at room temperature up to 1 week.

Yields 4 cups