Appetizer
CRUNCHY NUT MEDLEY
Ingredients
Nut Medley
- 1 egg white (or 2 tbsp (30 mL) liquid egg whites)
- 1 tbsp water
- 3 cup unsalted nuts (whole blanched almonds, walnut and/or pecan halves, cashew, peanuts)
- 1/4 cup granulated sugar
- 2 tsp chili powder (if desired, substitute chili powder with ground dried chipotle or ancho chili pepper)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp Cayenne pepper (ground)
- 1/2 tsp Windsor® Black Peppercorns (freshly ground)
- 2 tsp La Baleine Coarse Sea Salt or Windsor® Kosher Salt
Nut Medley
- 1 egg white (or 2 tbsp (30 mL) liquid egg whites)
- 1 tbsp water
- 3 cup unsalted nuts (whole blanched almonds, walnut and/or pecan halves, cashew, peanuts)
- 1/4 cup granulated sugar
- 2 tsp chili powder (if desired, substitute chili powder with ground dried chipotle or ancho chili pepper)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp Cayenne pepper (ground)
- 1/2 tsp Windsor® Black Peppercorns (freshly ground)
- 2 tsp La Baleine Coarse Sea Salt or Windsor® Kosher Salt
Featured Windsor Products
Recipe Preparation
For the Nut Medley
- Preheat oven 325°F (165°C).
- Lightly grease or line large baking sheet with parchment paper.
- In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
- In a small bowl combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly.
- Sprinkle with salt. Spread nuts on baking sheet.
- Bake for 15-20 minutes. Stirring every 5 minutes, or until lightly browned.
- Allow to cool on baking sheet. Nuts will become dry and crispy as they cool. Store in air-tight container.