Spiced Mixed Nuts

Adapted from Real Simple (December 2004)

Nuts are a terrific snack. They have healthy fats, protein and just a few will satisfy. Why would I take a perfectly wonderful snack and trick it out like this? Because these are addictive and a real treat. Fun for the holidays and they make a great hostess gift! Whip up a batch to keep on hand, grab a few cute little take-out containers and you’ll be all set.

  • 2 large egg whites
  • 2/3 cup granulated sugar
  • 2 tablespoons Old Bay seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 6 cups mixed nuts (almonds, cashews, pistachios, pecans, walnuts – preferably unsalted)
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup Parmesan cheese, finely grated
  • Preheat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper.
  • In a large bowl, beat the eggs until foamy. Add the sugar a little at a time and continue beating until the mixture is thick, white and beginning to resemble meringue. Add the Old Bay, Worcestershire sauce, chili powder, cayenne and salt. Stir until well blended. Add nuts, then butter and finally Parmesan. Mix well.
  • Spread the nuts in one even layer across both baking sheets. Roast for about 30 minutes or until golden and very fragrant.
  • Line cooling racks or your kitchen counter with parchment. Remove the nuts from the oven, and immediately place them on the parchment to cool. Once they are completely cool and dried (not sticky to the touch), place them in airtight containers and store in the refrigerator for up to 3 weeks.
  • Quick Tips
  • 1. If you can, use raw nuts. You don’t want the ones that are already roasted or salted.
  • 2. If you can eat just one of these, I don’t think I can be friends with you. These make me crazy and I have to limit myself or I’d eat the entire batch. If you have similar issues, just pack them up, label them for their intended recipients and get them out of reach. Quickly.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6 cups

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