Crisp Spiced Nuts

Name: Crisp Spiced Nuts
Ingredients: 2 large egg whites; 1 1/2 teaspoons salt; 3/4 cup sugar; 2 teaspoons Worcestershire sauce; 2 tablespoons paprika (preferably Hungarian sweet*); 1 1/2 teaspoons cayenne; 1 1/2 cups whole blanched almonds (about 1/2 pound); 1 1/2 cups hazelnuts (about 1/2 pound); 1 1/2 cups pecans (about 1/2 pound); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; available at specialty foods shops and many supermarkets

11 ingredients

7 steps

Ingredients

2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons cayenne
1 1/2 cups whole blanched almonds (about 1/2 pound)
1 1/2 cups hazelnuts (about 1/2 pound)
1 1/2 cups pecans (about 1/2 pound)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
available at specialty foods shops and many supermarkets

Directions

1

Preheat oven to 325F.
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.
4

Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes.
5

Spread nuts on a sheet of foil and cool.
6

Break up nut clusters.
7

Nuts may be made 1 week ahead and kept in an airtight container at room temperature.