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Sea Salt-Spiced Cocktail Nuts

Source of Recipe

From "Sweet Home Caf� Cookbook" by Albert Lukas


Recipe Introduction

"These may be called cocktail nuts, but this sweet and spicy mixture tastes just as good when eaten as a between-meal or late-night snack. One of the featured nuts, pecans, is a species of hickory nut native to the southern United States. Pronunciations of this popular nut vary; some people pronounce it 'pehcan' and others say 'pee-can.' Whatever you call them, they're delicious, especially in this mix."

List of Ingredients

◦ � cup granulated sugar
◦ � cup packed light brown sugar
◦ 1 tablespoon sea salt
◦ 1 tablespoon smoked paprika
◦ 2 teaspoons ground cinnamon
◦ 2 teaspoons cayenne pepper
◦ 1 large egg white
◦ 1 cup jumbo cashews
◦ 1 cup whole blanched almonds
◦ 1 cup jumbo pecan halves
◦ � cup whole blanched hazelnuts
◦ � cup walnut halves
◦ � cup benne (sesame) seeds
◦ 1 tablespoon unsulfured molasses


Recipe

Preheat the oven to 300� F.

Line a rimmed baking sheet with a nonstick silicone mat or parchment paper coated with vegetable-oil cooking spray.

In a small bowl, stir together both sugars, salt, paprika, cinnamon, and cayenne. In a large bowl, whisk the egg white until light and frothy. Fold in the cashews, almonds, pecans, hazelnuts, walnuts, benne seeds, sugar-spice blend, and molasses. Toss well until the nuts are fully coated.

Spread the nuts in a single layer on the prepared baking sheet.
Bake the nuts, stirring occasionally to ensure they are toasting evenly, until they are a rich golden, about 45 minutes.

Allow the nuts to cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days.

Makes 4 cups