Maria Zizka will be sharing holiday recipes with us throughout December. Here's an hors d'oeuvre!
These festive nuts have a crunchy, sweet coating. It's very difficult to eat just a few. You can serve them with cocktails or alongside dessert, or even give them as a gift, packed into a jar and tied with a bow.
Makes about 1 pound
¾ cup brown sugar
2 teaspoons kosher salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
Pinch of cayenne pepper
1 large egg white
1 pound raw nuts (such as walnut, almond, and pecan)
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, stir together the brown sugar, salt, cinnamon, ginger, and cayenne.
In a large bowl, whisk the egg white until frothy. Add the nuts and sugar-and-spice mixture, then mix well to evenly coat the nuts. Spread the nuts out on the prepared baking sheet. Bake for 35 minutes, stirring once or twice. Let cool completely on the baking sheet.
(Sugar-and-spice nuts can be stored in an airtight container at room temperature for weeks.)
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