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Dorie's Sweet and Spicy Cocktail Nuts




Source of Recipe


� Around My French Table� by Dorie Greenspan


Recipe Introduction


I was looking for a nutty snack to do for my diabetic and slightly cinnamon-averse father-in-law, Kenny. Skip, my friend from CK suggested these. They were delicious � a little spicy, a little sweet and not overly cinnamon-y. I used Splenda in place of the sugar and it worked just fine. One thing � in her directions, Dorie says �Using your fingers, lift the nuts from the bowl, letting the excess egg white drip back into the bowl (you can run the dipped nuts against the side of the bowl to de-excess them), and transfer them to the baking sheet�. Not in my kitchen. I just poured them out on to the baking sheet and separated them as best as I could. Worked fine. I used peanuts this time.


List of Ingredients




1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons chile powder
1/2 teaspoon cinnamon
Pinch cayenne
1 large egg white
2 cups nuts, whole or halves, but not small pieces, such as almonds, cashews, peanuts, pecans, or a mix


Recipe



Put a rack in the middle of the oven and heat to 300 degrees. Line a baking sheet with parchment paper.

In a small bowl, mix the sugar and spices. Beat the egg white slightly in a larger bowl and mix in the nuts. Toss to coat well and then pour in the sugar mixture. Mix very well. Spread on the baking sheet and bake for 30-35 minutes � until the nuts are browned and the sugar mixture is dried. Cool completely and break up. Store airtight.