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Recipe Detail Page
Modern-Day Bits and Bites
Early Summer 2007
Store in an airtight container, just to have on hand when friends drop in for drinks.
Makes 3½ cups (875 mL)
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) each kosher salt and chili powder
¼ tsp (1 mL) each ground cumin and cayenne pepper
1 egg white
2 ½ cups (625 mL) unsalted mixed nuts, such as cashews, whole almonds and pecan halves
½ cup (125 mL) each wasabi peas and dried cranberries
1. Preheat oven to 300ºF (140ºC).
2. Line a baking sheet with parchment paper. Stir sugar with spices. Whisk egg white until frothy and white. Whisk in spice mixture. Add nuts and stir to coat. Spread on baking sheet in a single layer.
3. Bake in preheated oven, stirring 3 to 4 times and spreading into a single layer until nuts are dry and toasted, 30 to 40 minutes. Individual nuts should be dry but may stick a little to each other - they will dry completely on cooling. Toss with wasabi peas and cranberries.
Makes 3½ cups (875 mL)
