Monday, December 16, 2013

Chai-Spiced Mixed Nuts

Yields 3 1/2 cups

1 Tbls extract, vanilla 
1 Large egg white 
1 Cup almonds, whole 
1 Cup pecans 
1 Cup walnuts, halves 
1/4 Cup sugar, white 
1 tsp salt, Kosher 
3/4 tsp cinnamon, ground 
3/4 tsp allspice, ground 
1/4 tsp cardamom, ground 

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy. Stir in nuts. 

Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl. Sprinkle over nuts, tossing to coat. 

Place nut mixture on a baking sheet lined with parchment paper or foil. Bake at 325 degrees for 15 minutes. Remove pan from oven. Turn off oven. 

Toss nuts, breaking pieces apart. Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off). 

Cool to room temperature. Store nuts in an airtight container at room temperature for up to a week.