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with Pink Salt
My husband remembers glazed nuts like these being cooked and served at his first ever "New York" party. That was over thirty years ago. "It was the first time I ever saw parchment paper," he said. (Spoken like a co-writer of culinary mysteries.) And, yes, you will need parchment paper to prevent the process from making a royal mess of your pan.
The basic recipe (using egg whites to bind seasonings to nuts before roasting) has been around for decades. My husband and I didn't invent it, but we did create this particular combination of ingredients. We think the coarseness of our sugar and salt choices (Sugar in the Raw and roughly ground Himalayan pink salt) gives extra crunchiness to the coating, which makes them especially satisfying. They're easy to stir together and roast, outrageously addictive, and you can change the seasonings to your own liking. Here's how we do it...
|For the PDF, click here.|
1 egg white
1 teaspoon maple syrup
2 cups whole, raw, shelled almonds
3/4 cup Sugar in the Raw (aka Turbinado sugar)
1 Tablespoon ground cinnamon
1/2 teaspoon coarsely ground Himalayan pink salt
Directions: In a large mixing bowl, combine egg white and maple syrup and whisk well. Pour in the almonds and stir them gently until well coated with the egg white mixture. Set aside. In a separate bowl, whisk together Sugar in the Raw (Turbinado sugar), cinnamon, and pink salt. Now taste the mix of seasonings. Is it too salty or sweet for you? Do you want a stronger cinnamon flavor? Adjust to your liking. Pour the final dry seasoning mixture over the wet nuts and gently fold until well coated. Dump the bowl's contents onto a baking sheet that's been lined with parchment paper. Spread the nuts out in a single layer. Bake at 300° F. for about 30 minutes. Using a spatula, gently flip the nuts and cook for another 10 minutes. This flipping ensures that any dampness on the underside of the nuts will be cooked. Nuts are done when the outside coating becomes crisp. Cool completely before storing in a plastic bag or airtight container, and...
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