Spiced Nuts for the Native Education College Artisan Fair and Bake Sale

 

This past weekend I had a table at the Native Education College's Artisan Fair and Bake Sale. The basket in the picture is filled with the things I made for the sale. Almond butter crunch (see recipe in previous post) was by far the most popular item (I even sold my plate of samples!:) The spiced nuts were the next most popular item.

The recipe below is loosely based on a few recipes I found on-line. If you like really spicy nuts add more cayenne and chilli pepper. Be careful about the garlic salt though because if your nuts are already salted it is easy to make them too salty. 

Ingredients:

• 2 tbsp. butter
• 2 egg whites
• 1 c. pecan halves
• 1 c. whole almonds
• 1 c. dry-roasted unsalted peanuts
• 2 tbsp. Worcestershire sauce
• 3 tsp. chili powder
• 1 tsp. garlic salt
• 1/2 tsp. cayenne pepper

Preparation:

Beat two egg whites until frothy. In a large bowl mix together half of spices and half of the Worcestershire sauce and add egg whites and nuts and stir.

Preheat the oven to 300°. Add butter to a 13- x 9- x 2-inch baking pan; set the pan in the oven to melt the butter. Remove the pan from the oven; add pecans, almonds, peanuts to the melted butter. Gently stir until well mixed.

Bake the nut mixture until it is toasted, stirring occasionally, about 30 minutes. Remove the nuts from the oven and sprinkle the mixture evenly with the remainder of the chili powder, garlic salt, and cayenne pepper. Toss until well mixed. Transfer the warm nuts to a bowl and serve immediately, or let cool and store them at room temperature in an airtight container until ready to serve.

Makes 3 cups of spiced mixed nuts.