Name: Curried Spiced Nuts
Yield: Serves 40 (Makes about 10 cups)
Ingredients: 2 large egg whites; 2 tablespoons water; 2 teaspoons salt; 2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds; 1 1/3 cups sugar; 2 teaspoons curry powder; 2 teaspoons paprika; 2 teaspoons cumin

Why This Recipe Works

We wanted a spiced nuts recipe that filled our kitchen with their heady aroma—and also made a great gift. Our Curried Spice Nuts recipe satisfied both those requirements. Simmering the nuts in a spiced corn syrup glaze made the coating too candylike and chewy. Instead, we mixed the nuts with egg whites and let the excess liquid drain away. We then tossed the nuts with the spice mixture, which created a cohesive, delicious shell around each nut.

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, and salt in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes.

Mix sugar, curry powder, paprika, and cumin 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.