There’s much to love about nuts, apart from their obvious moreishness. Because of their high fat content they help to stabilize blood sugar, keep us satiated longer, contain lots of fiber, lower cholesterol & contain omega-3 fatty acids which of course are good for your heart, joints & most importantly…YOUR BRAIN. These spiced nuts are perfect to serve at a party or to snack on with your nightly cocktail, like the pic below with the addition of olives & creamy sheep feta. Is it 5 PM yet?
If you’re looking for a throw-together hors d’oeurve recipe to make over the holiday season, or something homemade give away as a gift…well tah-dah!!
This is how hard this recipe is: After whisking an egg white with a few spices, you add nuts, stir, spread the mixture onto a baking sheet & roast for about 20 minutes. That’s it. Done! Of course, you can use any shelled nuts you desire & different spices. Next time I make this, I’m going to use rosemary, butter & garlic. I know right, how yummy does that sound?!
Spoon the nuts into paper cups or cocktail glasses to serve. Or you could just serve the whole bowl minus the cup glasses, but I’ve come to the realization that not everyone has the same stellar hygiene habits as me. A little Howard Hughes of me perhaps, but this is the season of germs. Listen to me, in the festive spirit & all. Seriously though, unless I’m sharing food with my hubby & family then I prefer to serve pick-at hors d’oeuvres like this in large shot glasses, cup cake liners or small paper cups. I think it looks a little more special than just serving a bowl of nuts (and more hygienic).
As the end of 2016 approaches I feel I’m holding my breath, wanting to just to make it through to the end with no other incidents. John is out of hospital & rehab after having a hip replaced & he seems to be recovering nicely. Mum went back home yesterday after being in a dementia care facility. She escaped a couple of times, once ending up at a police station. It was rough imagining her in there. Fingers crossed she’ll be okay at home. I know the inevitable is on the horizon but for now, I feel relieved she’s been busted out of the facility. My mother-in-law is back home after she almost died & was hospitalized for nearly three weeks. And my sister is also out of hospital after having surgery on her hand. She’s still recovering but at least she’s home to supervise the Christmas decorating proceedings. Things may not be perfect but they feel more stable than they’ve been in months. And for that I’m grateful. xo
- 1 (large) egg white *
- 2 tablespoons honey, optional
- 1 tablespoon crushed dried chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups whole natural almonds
- 1 1/2 cups walnut halves & pieces
- 1/2 cup pepitas (hulled pumpkin seeds)
- 1/3 cup hulled hemp seeds
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk egg white, honey, chilies, cumin, pepper, salt & cinnamon together in a medium bowl for 1 minute or until well combined and thick.
- Add nuts; stir to coat – this might take several stirs to make sure everything is coated. Spread the mixture onto the prepared baking sheet. Roast for about 22 minutes or until the nuts are golden brown; stirring once during cooking. Let cool on baking sheet. Nuts will become crisp on standing. Place into clean jars when nuts are completely cool. Makes about 4 cups.
- * The egg white in the Spice Nuts recipe, coats the nuts, making them very crisp after they've been roasted & cool.