Best Fire And Spice Nuts Recipes

Fire and Spice Nuts image

Provided by Rozanne Gold

Yield Makes about 6 cups

Number Of Ingredients 13

2 teaspoons Chinese five-spice powder*
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder (preferably chipotle)
1/2 teaspoon garlic powder
2 large egg whites
2 cups pecan halves
2 cups walnut halves and pieces
2 cups raw cashews
1/4 cup sugar
1/2 cup matchstick-size strips crystallized ginger

Steps:

Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
*A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

FIRE AND SPICE NUTS image

Categories Nut

Yield 6 cups

Number Of Ingredients 11

2 tsp chinese 5 spice
2 tsp cinnamon
2 tsp ginger
2 tsp cumin
2 tsp salt ( I use 1 tsp)
1 tsp chili
1/2 tsp garlic powder (I omit)
1/4 cup sugar
2 large egg whites
6 cups nuts (pecans, walnuts, halved, cashews either mixed or single)
1/2 cup matchstick sized strips of crystallized ginger cut in tiny pieces

Steps:

Position 1 rack in top third and 1 rack in centre of oven. Preheat to 225 degrees. Stir first 7 ingredients in a bowl to blend. Whisk egg whites in a large bowl til foamy. Whisk in spice mixture and add nuts; toss to completely coat. Sprinkle sugar over and toss. Divide nuts between 2 sheets in single layers. Bake till coating is dry. about one hour and twenty minutes, stirring every 20 minutes. Transfer to a large bowl. mix in crystalized ginger; cool completely.