Savory Nuts

The next time you’re feeling peckish, give these savory nuts a crack.  This recipe takes a plain, ordinary handful of nuts to a trendy new level.  Light, flavorful and healthy, they are a flawless snack any time of the day.  For a more complete nosh, pair them with dried fruit, cheese and a sparkling aperitif for an impressive, delicious course.  

Savory Nuts

1 egg white

1 t. Smoked paprika

1/8 t. Cayenne Pepper

1/4 t. onion powder

¼ t. chili powder

½ t. garlic

Salt

Dash of Pepper

2-3 C. Mixed Nuts

Preheat oven to 350. 

In a medium bowl, beat the egg white until stiff peaks form.  Gently fold in the spices and combine well.  Fold in the nuts and make sure they are evenly coated.  Spread the nuts onto a lined baking sheet and bake for 30 minutes, or until the coating has hardened and browned lightly.   

*TIP:  This method of using an egg white is also how you would make the cinnamon-sugar pecans you find around the holidays.  Experiment with your own special blend of spices to make it personal.

Espresso Glazed Nuts

It took a kitchen mishap to discover this interesting and indulgent snack.  I was making a caramel sauce and became distracted, as I sometimes do.  When I went to toss the ruined concoction alla spazzatura, I noticed how quickly it hardened.  I experimented a bit further and decided it could be incorporated into a light snack.  Less difficult to eat than peanut brittle and ever so slightly bitter from the espresso, these glazed nuts were born.  Serve them with a cheese plate and chutney or an espresso con panna for a light after-dinner snack.  

Mixed nuts (peanuts, cashews & almonds)

Pinch of salt, if needed

3/4 C. Sugar

1/4 C. Water

1 pkg. Instant Espresso powder (for 1 cup of instant coffee)

Pour the salted nut mixture onto a parchment-covered baking sheet and bake at 400 degrees for 10 minutes, or until fragrant.  Remove and cool. 

In saucepan, combine the sugar and water.  DO NOT STIR.  Swirl the saucepan until the sugar has dissolved.  Bring it to a boil, swirling constantly.  Cover and boil for 2 minutes.  Remove the lid and reduce the heat.  Simmer until the sugar is a deep amber color, swirling occasionally.  Allow it to cool slightly (until manageable - it will be HOT!). 

Sprinkle the nuts with the espresso powder.  Lightly drizzle the caramel sauce over the roasted nuts.  Let coated nuts sit until the caramel mixture has hardened.