If you’ve ever been to New York in winter, you’re sure to be familiar with those kiosks that seem to be on every corner, serving warm, seasoned nuts that perfume the streets of the city. In addition to bringing some holiday nostalgia into your home, these pecans can be used in a variety of ways. Whether munching on for snacking, using to top salads, or for garnishing in general, the options are limitless!
Ingredients
- 1 large egg white (or 2-3 tablespoons aquafaba for a vegan version)
- 4 cups raw cashews, almonds, or pecans (or a mixture of all!)
- 1½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons chili powder
- 2 teaspoons dried rosemary
- 1 teaspoon onion powder
- 1 tablespoon coconut sugar (or date sugar)
- 3 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- ½ teaspoon roasted ground cumin
- 2 teaspoons sea salt
Instructions
Preheat the oven to 250°F. In a medium sized bowl, add egg white. Whisk the egg white (or aquafaba) until fluffy and frothy, then add nuts. Stir until evenly coated.
In a separate small bowl, mix the sugar and spices together. Pour over the nut mixture then toss until thoroughly combined. Transfer nuts to a parchment-lined baking tray and spread evenly. When ready, bake for 45 minutes, stirring occasionally.
After 45 minutes, increase the oven temperature to 350°F and finish baking nuts for 10 minutes, keeping a close eye on them to ensure they do not burn. Finally, remove from oven and allow nuts to cool before sharing. They are best served warm!
NOTES
- Store leftovers in an airtight container after nuts are cool — that is, if there are any left over!
- This recipe works with a variety of different seasoning combinations. A touch of cinnamon or cardamom are alternative suggestions — or throw your own spices together to experiment with entirely new flavors!
- These are great for snacking on, but they also go great on a salad. You can also crush them for an ice cream topping or pound them into a dust for garnishing your favorite winter latte!
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