Here's what I like about making spiced walnuts this time of year: they work well as both a holiday appetizer and a hostess gift, they taste decadent but are secretly healthy, they're gluten-free which is a rather important consideration when it comes to hosting guests these days, and best of all, everyone loves them.
Yesterday afternoon, I spent an hour or so pouring over my cookbooks and recipes, making my lists and checking them twice. At the top of the lined page was the ingredients needed for these sweet and spicy nuts. I'm filling little gold bowls to the brim to serve alongside holiday cocktails, and packaging them up by the cupful for hostess gifts this weekend. Now that Rob's home for the holidays, I have a feeling we'll go through them a little quicker than usual, but that's what vacation is all about, no?
Here's to a holiday weekend filled with good food, family and friends, and lots of laughter.
Sweet and Spicy California Walnuts
Recipe from here
- 1 egg white
- 1 tablespoon water
- 2 cups California walnut halves and pieces
- 1/4 cup sugar (or organic cane sugar)
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Preheat the oven to 325 degrees F, and line a baking sheet with parchment paper.
Combine the egg white and water and beat until foamy. Add California walnut halves and pieces, and toss to coat. Pour the mixture into a strainer and let drain 2-3 minutes.
Combine the sugar, cinnamon, allspice, cayenne and salt in a plastic bag and shake to mix. Add the walnuts; hold the bag shut and shake vigorously to coat the nuts. Spread the walnuts in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, stirring once halfway through.
Cool completely, stirring occasionally and breaking nuts apart if stuck together. Store in a tightly capped jar for up to 2 weeks.