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Spiced Nuts

By America's Test Kitchen

Published on July 14, 2011

Yield

Serves 40 (Makes about 10 cups)

Spiced Nuts

Ingredients

2 large egg whites 2 tablespoons water 2 teaspoons salt 2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds1 ⅓ cups sugar 4 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons coriander

Before You Begin

The nuts can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved.

Instructions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites, water, and salt in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes.
  2. Mix sugar, cinnamon, ginger, and coriander in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheets and bake until dry and crisp, 40 to 45 minutes, rotating and switching position of baking sheets halfway through baking time. Cool nuts completely. Break nuts apart and serve.
Spiced Nuts

Spiced Nuts

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By America's Test Kitchen
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Yield

Serves 40 (Makes about 10 cups)

Ingredients

2 large egg whites
2 tablespoons water
2 teaspoons salt
2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds
1 ⅓ cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons coriander

Ingredients

2 large egg whites
2 tablespoons water
2 teaspoons salt
2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds
1 ⅓ cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons coriander

Ingredients

2 large egg whites
2 tablespoons water
2 teaspoons salt
2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds
1 ⅓ cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons coriander

Why This Recipe Works

Since snacks like spiced nuts make great holiday gifts, we wanted to get the recipe just right. We mixed the nuts with egg whites, then let the excess liquid drain away. We then tossed the nuts with the spice mixture. This technique created a cohesive, delicious shell around each nut, and gave us a spiced nuts recipe that we’ll gladly prepare for future holidays.

Before You Begin

The nuts can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved.

Instructions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites, water, and salt in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes.
  2. Mix sugar, cinnamon, ginger, and coriander in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheets and bake until dry and crisp, 40 to 45 minutes, rotating and switching position of baking sheets halfway through baking time. Cool nuts completely. Break nuts apart and serve.

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Appears In

Magazine

December / January 2007

Key Equipment

Equipment

All-Purpose Whisks

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