Savory Spiced Mixed Nuts. When I was growing up, my father usually had a container of Beer Nuts on hand to enjoy with his favorite Coors beer. My husband loves nuts so we always have almonds, cashews, pecans, pistachios and peanuts in the pantry. I like all of those nuts and am a big fan of walnuts, too. A combination of different nuts works well in this recipe.
Cocktails and beer usually go well with nuts. Since these savory spiced mixed nuts are savory, they go nicely with scotch and/or gin cocktails, too. You can make a batch of nuts, store them in an airtight container, and then warm them slightly in the oven prior to serving. I use egg whites instead of oil in this recipe to ensure that the spices actually stick to the nuts.
Pull together the ingredients prior to starting this recipe: Unroasted and unsalted mixed nuts; maple syrup, pink Himalayan sea salt, cinnamon, black pepper, brown sugar, cayenne pepper, egg whites, fresh rosemary and fresh thyme.
You’ll need a silicone baking sheet liner. Sometimes known as a “silpat”, silcone liners will keep these nuts from sticking to your baking sheet. You could also use parchment paper but I find that a silicone liner will stay in place on the baking sheet. Don’t use aluminum foil as the nut mixture will stick to the foil. Start by lining your baking sheet with a silicone liner.
Preheat your oven to 375 degrees Fahrenheit. Chop some fresh rosemary and fresh thyme leaves.
In a medium bowl, mix together the fresh chopped rosemary, fresh chopped thyme leaves, freshly ground black pepper, cayenne pepper, cinnamon, ground pink Himalayan sea salt, and brown sugar. Set aside.
In a large bowl, whisk together the egg whites until they are frothy.
Whisk in some maple syrup and combine with the egg whites. Add the spice mixture to the egg whites and mix until blended.
Fold in the mixed nuts ensuring the spiced egg white mixture has coated each nut.
The nuts have been evenly coated.
Spread the mixture evenly onto your silicone-lined baking sheet.
Bake for 15 – 20 minutes at 375 degrees Fahrenheit, stirring the nuts every 5 minutes to ensure they are cooking evenly and not sticking together. The nuts should be a nice light golden brown and the egg white mixture should have dried out a bit.
Remove the baking sheet from the oven and place on a rack to cool. At this time, use a spatula to loosen the nuts from the silicone liner.
Let the nuts cool to room temperature on the silicone liner on the baking sheet. When the nuts have cooled, transfer them to a container with a tight-fitting lid.
Offer my savory spiced mixed nuts with a cocktail or eat them as an afternoon snack.
From the kitchen of A Food Lover’s Delight….
Savory Spiced Mixed Nuts
2 tablespoons fresh rosemary leaves, coarsley chopped
2 teaspoons fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
3 teaspoons freshly ground pink Himalayan sea salt or kosher salt
1/4 cup (packed) brown sugar
2 egg whites
1 tablespoon maple syrup
4 cups raw unroasted unsalted mixed nuts
Special Equipment: A silicone sheet pan liner
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a medium sized non-metallic bowl, mix together the rosemary, thyme, black pepper, cayenne, cinnamon, sea salt, and brown sugar. Set aside.
3. Lightly beat the egg whites until they are frothy.
4. Stir the maple syrup into the frothy egg whites.
5. Combine the spiced herb mixture with the egg whites.
6. Fold the mixed nuts into the egg whites ensuring all the nuts are coated evenly.
7. Spread the mixture onto a silicone-lined sheet pan. Do not use aluminum foil as a pan liner because the nut mixture will stick to the foil and make a mess. Been there, done that.
8. Bake the nut mixture for 15 – 20 minutes or until the nuts are golden brown. Stir the mixture every 5 minutes to ensure that the nuts don’t stick together.
9. Cool the nuts in the sheet pan on top of a rack making sure that you stir them as they cool down.
10. Store the nuts up to 5 days at room temperature in an airtight container.
11. Warm the nuts in the oven for a few minutes prior to serving or just serve them at room temperature.
Makes 2 cups of Savory Spiced Mixed Nuts. Offer with your favorite beverage.
Variations: My Kirkland mixed nuts container in the photos had pecans, pistachios, almonds, and cashews. Feel free to use the unroasted unsalted nuts that you like the best. You can adjust the spice amounts but I’ve found that the amounts in this recipe work out the best for the unsalted Kirkland mixed nuts mixture.
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