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Epicurious

Fire and Spice Nuts

4.0

(41)

A great cocktail snack to have on hand, these will keep for a week before serving.

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

2 teaspoons Chinese five-spice powder*
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder (preferably chipotle)
1/2 teaspoon 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 matchstick-size strips crystallized ginger

Preparation

  1. Step 1

    Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.

    Step 2

    Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

  2. Step 3

    *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

TagsPecanNutWalnutCashewGingerHerbs & SpicesCinnamonSnackDinnerLunchGluten FreeDairy FreeVegetarianMake AheadEasyOven BakeBon Appétit
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