Cocktail Nibbles: Spiced Nuts Two Ways–Spicy and Sweet

Spiced nuts keep well for a couple weeks, so you can make these well ahead of your holiday gathering. When guests arrive, they’ll have something to nibble on and enjoy with cocktails before the main meal is served. For a touch of local flavor, I’ve used the Berbere and Pumpkin Pie Spice blends from Spice Hound. These sweet and savory almonds and walnuts make for addictive snacking. Feel free to double the batch if you’re serving a bigger crowd!
By | October 31, 2016

Ingredients

Sweet Walnuts
  • 1/2 egg white
  • ½ cup organic cane sugar
  • 2 teaspoons kosher salt
  • 2 cups raw walnuts
  • 1½ teaspoons pumpkin pie spice
Spicy Almonds
  • 2 cups raw almonds
  • 2 teaspoons berbere spice
  • 1/2 egg white

Preparation

Preheat oven to 300°F and line 2 baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, whisk the egg white until frothy. Add the sugar and salt, and whisk to combine. Transfer half of the egg white mixture to a second mixing bowl.

In the first mixing bowl, toss the walnuts and pumpkin pie spice with the egg white mixture. In the second bowl, toss the almonds and berbere spice with the remaining egg white mixture.

Spread out the nuts onto the baking sheets. Bake for 45 minutes, stirring once halfway through. The nuts are ready when they are fragrant and browned. To check for doneness, cut an almond in half. When it is toasty brown all the way to the center, the nuts are ready.

Cool the nuts on their baking sheets until they are at room temperature, about an hour. Store them for up to 2 weeks in a tightly sealed container.

Ingredients

Sweet Walnuts
  • 1/2 egg white
  • ½ cup organic cane sugar
  • 2 teaspoons kosher salt
  • 2 cups raw walnuts
  • 1½ teaspoons pumpkin pie spice
Spicy Almonds
  • 2 cups raw almonds
  • 2 teaspoons berbere spice
  • 1/2 egg white
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