- 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
Heat oven to 160°Line a rimmed baking sheet with parchment paper.
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.
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.
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.
Cool the nuts on the baking sheet, then break up any clumps and toss the nuts with the orange zest.
Recipe and photo by https://www.latimes.com/recipe/champagne-nuts
Adapted from Free Range LA owner and chef Jesse Furman.