Name: Rosemary-Lemon Spiced Nuts
Total time: 1 h 20 min
Ingredients: 1 tablespoon lemon juice; 1 large egg white; 1 tablespoon grated lemon zest; 1 teaspoon salt; 1 pound unsalted nuts (see note); 1/2 cup packed light brown sugar; 1 tablespoon minced fresh rosemary; 1/4 teaspoon red pepper flakes

Why This Recipe Works

Oil, melted butter, and other common Rosemary-Lemon Spiced Nuts coatings made for greasy hands and didn’t coat the nuts evenly. We found egg whites mixed with a little lemon juice and salt worked best. Slow-roasting the nuts at a low temperature ensured they cooked completely without scorching the exterior.

Before You Begin

Try a combination of almonds, walnuts, and hazelnuts for this Italian-inspired recipe. To double the recipe, adjust oven racks to upper-middle and lower-middle positions and bake the nuts on 2 baking sheets, switching and rotating sheets halfway through baking.

Instructions

COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.

SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.)