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23 July 2006

Cinnamon-Spiced Nuts (Cooks Illustrated)

Cinnamon-Spiced Nuts

2/2005

If you can’t find superfine sugar, process granulated sugar in a food processor for 1 minute.

Serves 8 to 10

1 egg white

1 tablespoon water

1 teaspoon table salt

1 pound pecans , cashews, walnuts, or whole unblanched almonds

2/3 cup superfine sugar (see headnote)

2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon coriander

1. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water, and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

2. Mix the sugar, cinnamon, ginger, and coriander together. Toss the spices with the drained nuts. Spread the nuts evenly on two parchment-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.

To Make Ahead

The nuts can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week.