i've gone NUTS !!!
sometimes you feel like a nut...
and sometimes you feel like A LOT OF NUTS !!!
i'm addicted. i have loads of them every day. i even put these and the Mexican Spicy flavored ones on my yogurt and fruit in the morning.
i eat them with chocolate...i eat them with cheese...
i give them away in nice little jars...just so i can make MORE NUTS !
why nut?(not)...they're good for ya !
i've made these about 5 times so far, tweeking it as i go, and i think i've come up with a good flavor mix. it might be a bit spicy for some, so i suggest you use your judgment...maybe leave out the cayenne and or tone down the chili powder. by the way, as i mentioned in the recipe please don't use regular chili powder that you would add in chili. it will over power the garam masala. read the label and see that it is only ground chilies...i get mine at the Mexican market, Northgate in Santa Ana or the Persian market, Wholesome Foods in Irvine.
this method for glazed nuts using just 1 egg white (plus sugar and spices) seems to work really well. as you can see, the nuts have a nice glazed look, but without the stickiness that can happen with heated sugars, syrup and/or honey.
it is so easy, i make up a few batches at a time and change up the flavors. i've posted about the Mexican Spiced Nuts and will probably post about the Snickerdoodle Nuts soon...they get eaten up quickly.
INDIAN SPICED NUTS
3 - 3 1/2 cups raw mixed nuts...your choice
(i use pecans, almonds, walnuts, cashews, pistachio, pumpkin and sunflower seeds)
6-8 dried apricots, small diced...OPTIONAL...see note
1/2 cup white granulated sugar
1 extra large egg white beaten until white and fluffy
1 Tbsp garam masala
1 Tbsp chili powder...(you might use your discretion...it can get HOT)
REAL chili powder, not the kind you put IN chili...i use Mexican ground chili
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp ground ginger
a dash or two of yellow curry
a dash of coriander
1/2 tsp cayenne...OPTIONAL
2 full sprigs oven dried rosemary, crushed into pieces...see notes
fine sea salt to sprinkle before oven
preheat oven to 350 F degrees...throw your fresh rosemary sprigs in for a few minutes
lightly spray a baking sheet (with sides like a 1/2 sheet jelly roll pan) with non stick spray. in a small bowl combine all the spices and sugar. in a large bowl whisk the egg white until white and foamy. add nuts to the egg white and about a 1/3 of the spice mixture...sir well to coat. add another 1/3...stir to coat. finish with that last 1/3 and stir until it looks as though everything is evenly coated. sprinkle in your crushed rosemary as you are stirring...you don't want this to clump into one spot.
spread evenly onto baking sheet and sprinkle with sea salt. bake for 20 minutes. take them out and stir them up and separate them a little. let them rest for a few minutes...then back in the oven for another 10-15 minutes....but watch them carefully so they don't burn.
i find that this second baking keeps them crisp and fresh longer and it dries out the moisture from the apricots.
TIP...do not store them until they are COMPLETELY cooled, but do not let them sit out too long either...they might get sticky. if they do get a little tacky, just put them back in the oven for a few minutes, let them cool then store again.
NOTES...if using dried APRICOTS you must check them after baking to see that they have sufficiently dried up. they will prevent the nuts from staying extra crisp and fresh if storing in jars...if you are consuming fairly quickly then they will be fine and they are a tasty addition.
OVEN DRIED ROSEMARY...this tastes much better than store bought dried rosemary i like to use fresh rosemary and dry it out in the oven...a few sprigs on a sheet pan at 300-320 degrees for about 7 - 10 minutes...or throw it in as you are preheating.
store in airtight jars or containers.
i like to throw in one of those "stay-fresh" packets that come in some store bought snack items...you know, that annoying little packet that looks like sugar, but says DO NOT EAT.
not necessary, but my nutty brain thinks it helps.