George Hirsch’s Candied Spiced Nuts
Need a great snack in about 1 hour? And, with no concerns about added fat intake, like the usual snack mix with butter. A viewer favorite and most requested made-at-home snack is my candied spiced nuts recipe. These nuts are ideal as a make-ahead topping for an added crunch to cheese platters, salads, desserts, and ice cream! Once prepared, the nuts last a month and are kept in a tightly sealed container. Makes about 5 cups
Recipe Ingredients
- - 1 pound pecan or walnut halves
- - 1 egg white
- - 1 teaspoon water
- - 2 teaspoons hot sauce or chipotle sauce
- - 3/4 cup pure cane sugar
- - 2 Tablespoons curry powder
- - 1 Tablespoon kosher salt.
Recipe Instructions
- Line a 1/2 or 1/4 size sheet pan with parchment paper.
- Mix sugar, curry powder, and salt.
- Heat oven to 250 degrees F.
- Place the nuts on a cookie sheet and toast, occasionally stirring, until fragrant, about 10 minutes. Allow nuts to cool thoroughly. - Meanwhile, in a large bowl, whisk the egg white and water until frothy. Stir in the nuts and sprinkle with the sugar, hot sauce, chipotle sauce, curry powder, and salt. Mix well.
- Spread the nuts in a single layer on the sheet pan.
- Bake 45 minutes to 1 hour at 250 degrees F or until the pecans are dry, stirring once or twice.
- Cool, and store at room temperature in an airtight container for up to 1 month.