Crisp Spiced Nuts

Name: Crisp Spiced Nuts
Ingredients: 2 large egg whites; 1 1/2 tsp. salt; 3/4 c. sugar; 2 tsp. Worcestershire sauce; 2 Tbsp. paprika (preferably Hungarian sweet); 1 1/2 tsp. cayenne; 1 1/2 c. whole blanched almonds (about 1/2 lb.); 1 1/2 c. hazelnuts (about 1/2 lb.); 1 1/2 c. pecans (about 1/2 lb.); 3/4 stick (6 Tbsp.) unsalted butter, melted and cooled

10 ingredients

6 steps

Ingredients

2 large egg whites
1 1/2 tsp. salt
3/4 c. sugar
2 tsp. Worcestershire sauce
2 Tbsp. paprika (preferably Hungarian sweet)
1 1/2 tsp. cayenne
1 1/2 c. whole blanched almonds (about 1/2 lb.)
1 1/2 c. hazelnuts (about 1/2 lb.)
1 1/2 c. pecans (about 1/2 lb.)
3/4 stick (6 Tbsp.) unsalted butter, melted and cooled

Directions

1

Preheat oven to 325°.
2

In a bowl with an electric mixer, beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika and cayenne.
3

Stir in nuts and butter, combining well, and spread in a large shallow baking pan. Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes.
4

Spread nuts on a sheet of foil and cool.
5

Break up nut clusters.
6

Nuts may be made 1 week ahead and kept in an airtight container at room temperature. Makes about 4 1/2 cups.