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Champagne nuts

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Champagne nuts

Course Appetizer
Cuisine North America
Keyword Nuts
Servings 10

Ingredients

  • 6 egg whites
  • 300 gr sugar
  • 1 tsp allspice
  • 1 tsp cumin
  • 1 tsp cayenne
  • 1 tsp paprika
  • 2 tbsp salt
  • 1 cup almonds
  • 100 gr hazelnuts
  • 100 gr walnuts
  • 100 gr pumpkin seeds
  • 100 gr zest from 1 orange

Instructions

  1. Heat oven to 160°Line a rimmed baking sheet with parchment paper.
  2. In a large bowl using a hand mixer, beat the egg whites until they form soft peaks, as if beating a meringue. Slowly beat in the sugar, followed by the allspice, cumin, cayenne, paprika and salt.
  3. Toss the almonds, hazelnuts, walnuts and pumpkin seeds in the spiced egg white mixture until well-coated. Spread out the nuts on the prepared baking sheet.
  4. Bake the nuts until they are a nice golden brown, 40 minutes to an hour, opening the oven to stir the nuts every 6 to 8 minutes (the mixture will be thick and messy at first), then more frequently (every 3 to 4 minuteas they begin to darken.

  5. Cool the nuts on the baking sheet, then break up any clumps and toss the nuts with the orange zest.

Recipe Notes

Recipe and photo by https://www.latimes.com/recipe/champagne-nuts
Adapted from Free Range LA owner and chef Jesse Furman.

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