FOODIE FRIDAY -- N is for NUTS -- AGAIN

Repeating NUTS this Friday--so I can share my recipe for ROASTED SPICED NUTS. Easy, and always a hit! What makes them irresistible is the glorious combination of spicy, sweet and salty.

Ingredients

* 1/4 cup turbinado sugar ("sugar in the raw")
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon cayenne pepper
* 1/2 - 1 teaspoon sea salt
* 1 egg white
* 3 cups your choice of nuts. I like pecans, almonds and cashews. (Trader Joes carries a NUT MIX that works well)

Directions

* In a small bowl, combine the sugar, salt, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
* Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool. Break apart any large chunks. Store in an airtight container. Yield: 3 cups.

image courtesy of cookinglight.com

FOODIE FRIDAY -- N is for NUTS

Nut grinder from glasspanic

LOL! As I was typing the title, I had to laugh....In this case, the NUTS are the edible variety. Crunchy, yummy and even good for you! From almonds to walnuts, I am..well...NUTS for nuts! I like to use them in salads, as a topping for cakes, baked into breads and cookies.
Toasting nuts intensifies their flavor, and toasted nuts are less likely to sink in baked goods. To toast on the stove top: Heat a skillet and nuts in a single layer. Stir constantly. Watch carefully. When the nuts start to turn brown, remove from the heat, let cool, and chop as desired.
To toast nuts in the oven: Spread on a cookie sheet, then bake at 400° F for 5 to 10 minutes, stirring nuts occasionally. Keep a close eye on them! Smaller pieces toast faster than whole nuts.

Next week, I'll share my recipe for ROASTED SPICED NUTS.

nut picks from artfulvintage