Tuesday, September 14, 2004


Sweet and Hot Mixed Nuts

I love making these nuts for parties, but also just to have on hand for snacking. The recipe makes a large amount, so be aware. You can absolutely cut it in half if you want. The alternate method for these nuts is to just coat them with melted butter and then the spices and sugar and bake as directed. The coating will be different, but still tasty. Enjoy!

2 teaspoons thyme
2 teaspoons dried rosemary, crumbled
2 teaspoons coarse salt
¼ teaspoon black pepper

1 teaspoon chile powder or a large pinch of cayenne
2 large egg whites
2 cups pecan halves
2 cups walnut halves and pieces
2 cups raw cashews
½ cup brown sugar

Preheat oven to 250 F.

Position 1 rack in top third and 1 rack in center of oven.

Line 2 heavy large baking sheets with foil.

Stir first 5 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk the spice mixture into the frothy egg whites. Add the nuts and toss to coat completely. Sprinkle sugar over and toss to coat.

Divide the nuts between the two baking sheets; spreading in a single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 45 minutes.

Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Cool completely.

Store in an airtight container at room temperature. They will last about one week.


Get Excited! Today is the first day of the 113th annual

McClure Bean Soup Celebration in McClure, Pennsyvania


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