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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great cocktail snack to have on hand, these will keep for a week before serving. 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 |
Directions:
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.
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.)
3. *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
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