Many years ago, about fifteen to be precise, Sydney and I began preparing a special treat bag to hand out to our family and friends that have joined us in our Thanksgiving celebration. I love the look in each person’s eyes when they realize Sydney and I have carefully packaged a special “goodie bag,” they feel special and appreciated. In all honesty the idea originated from past birthday parties and gifts we handed out to grade school children; are we not all children at heart? This year we choose Candied Spicy Nuts, last year we treated our guests with black and white truffles.
Sydney thought the Candied Spicy Nuts placed in the jars with a seasonal ribbon would be a nice gift to bring to your host; if you were invited to Thanksgiving Dinner.
Holiday Candied Spiced Nuts:
◆ 1-large egg white
◆ 50 grams/1/4- cup brown sugar
◆ 1/2-cup sugar
◆ 1/34-teaspoon fleur de sel
◆ 1 1/2 teaspoon cinnamon
◆ 1/4-teaspoon cayenne pepper
◆ 1/4-teaspoon chili powder
◆ 200 grams/ 2-cups nuts, almonds, cashews, hazelnuts, and pecans
Prepare your mise en place and preheat the oven 150 degrees C/ 300 degrees F.
Whisk the egg white to soft foam.
Whisk in the sugars and all the spices.
Toss the nuts into the egg white mixture, evenly tossing them in the mixture.
Once the nuts are evenly coated with the egg white mixture, spread the nuts evenly in a signal layer on a jellyroll pan.
Bake for 15 minutes toss the nuts once or twice, reduce the oven temperature to 120 degrees C/ 250 F. for about 10 to 15 minutes or until the nuts are dry and medium brown.
Remove from oven and place jellyroll pan on a wire rack, stir the nuts again, and cool.
Once cooled package and save a bowl for the Thanksgiving table; The Candied Spicy Nuts seem to be eaten quickly and thoroughly.