Spicy Sugar Coated Nuts

Because at times like these we could all use some sugar coating.

These are delicious in a bowl as a tasty treat, just on there own or you can use them in Cinnamon Nut Crunch Ice Cream (which I will post immediately after I finish this!).  Feel free to make them saltier or hotter depending on your taste.  These go great with a scotch over the rocks or a Vodka Tonic and Lime!  This recipe is great for all those little bit of left over nuts you have in your pantry.  In this batch I used walnuts, cashews, pecans and almonds.  Just make sure you always buy raw nuts so you can roast and salt them yourself.  Conversely if you want to use just Pecans or Peanuts or Hazelnuts or whatever you have it’s all good.  This recipe doubles well and these are great treats to have on hand as we head into the holiday season. They keep well in a sealed container.

Spicy Sugar Coated Nuts
Preheat the oven to 325 F
Cover a baking sheet with parchment paper (or grease it well with butter).
In a mixing bowl whisk together 3 teaspoons of cinnamon, 1 teaspoon of ginger, 1/4 teaspoon cayenne, a pinch of cloves, a pinch of allspice, a pinch of ground cardamom, a grate of fresh Nutmeg, a grind of fresh black pepper, 1/2 teaspoon kosher salt and 1 egg white (or if you are like me and always have left over egg white in a container in the fridge about 2 Tablespoon)  3/4 cup of sugar (white or brown both work well) and 2 teaspoons of good amber run (or scotch or brandy or vanilla).

Toss in 3 1/2 cups of nuts until well coated then spread them out onto the prepared baking sheet and place in the oven.  Bake for 20-30 minutes.  Half way through cooking give the nuts a stir with a wooden spoon.

Cool before serving.

Above before baking and below after

All the spicy sugar egg white crumble that is left on the sheet when you are done is great sprinkled over ice cream…


About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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