Name: Barbecued Spiced Nuts
Yield: Serves 40 (Makes about 10 cups)
Ingredients: 2 large egg whites; 2 tablespoons water; 2 teaspoons salt; 1/4 cup ketchup; 2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds; 1 1/3 cups sugar; 2 teaspoons chili powder; 2 teaspoons paprika; 1 teaspoon cumin; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground cloves

Why This Recipe Works

Since snacks like spiced nuts make great holiday gifts, we wanted to get the recipe just right. We mixed the nuts with egg whites, then let the excess liquid drain away. We then tossed the nuts with the spice mixture. This technique created a cohesive, delicious shell around each nut, and gave us a spiced nuts recipe that we’ll gladly prepare for future holidays.

Before You Begin

The nuts can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites, water, salt, and kethcup in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes.

Mix sugar, chili powder, paprika, cumin, cayenne, and cloves in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheets and bake until dry and crisp, 40 to 45 minutes, rotating and switching position of baking sheets halfway through baking time. Cool nuts completely. Break nuts apart and serve.