INGREDIENTS

2 tsp Chinese Five Spice Blend
2 tsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground cumin
2 tsp Salt
1 tsp Chipotle Powder
1/2 tsp Garlic Powder
2 large egg whites
2 Cups pecan halves
2 Cups walnut halves and pieces
2 Cups raw cashews
1/4 Cup sugar

1/2 Cup Sliced Crystallized Ginger, chunks julienned (cut into thin strips)

STEPS

Position one rack in the top third and one rack in the center of your oven and preheat to 225°F.

Line two large, heavy baking sheets with parchment paper. Stir together first 7 ingredients (all the spices and herbs) in a small bowl to blend. Whisk the egg whites together in a large mixing bowl until foamy. Whisk spice mixture into beaten egg whites. Pour nuts into the egg-spice mixture; toss to coat nuts completely with spice mixture. Sprinkle sugar over the spiced nuts and toss again to coat.

Divide the nut mixture between the two prepared baking sheets; spread out nut mixture in single layer. Bake in low oven until nuts are toasted and coating is dry, stirring every 20 min, about 1 hour 20 min total.

Remove sheets from oven and sprinkle nuts with salt to taste, if desired. Allow spiced nuts to cool completely before transferring to a large serving bowl. Mix in crystallized ginger strips.

(Can be made 1 week ahead. Store airtight at room temperature.)

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