I learned a handy trick for spiced nuts a few weeks ago, as I was researching a recipe for Sparkle Stories. I'm not into pro football, but my friends who are tell me there's kind of a big game happening on Sunday--one for which you might need snacks, perhaps? As such, it would seem to be an appropriate time to share this trick with all of you.
Roasted, seasoned nuts are an amazing snack, but how to you get the seasonings to stick? Sure, you can use sugar in your recipe, but what it you want something that's purely savory?
Here's what you do--use a frothed egg white.
By tossing nuts in an egg white before you roast them, you give the seasonings something to stick to. And, since egg white doesn't really taste like anything, it doesn't otherwise change the flavor. Think of it as an odorless, tasteless, edible glue.
Pretty awesome, right?
The recipe below will make nuts that are very mildly seasoned. Feel free to add more herbs and salt if you like a bolder flavor. Also, feel free to mix up the herbs or nuts you use. I love this rosemary-and-almonds combo, but just about any fresh or powdered herb would work, as would all different kinds of nuts. Have fun experimenting!
Rosemary Salted Almonds
¾ pound raw almonds
1 egg white
4-5 sprigs fresh rosemary, stemmed and finely chopped
1 tablespoon salt
several grinds of black pepper
Preheat your oven to 350 degrees. In a large bowl, use a hand mixer to froth the egg white until it's quadrupled in volume. Gently fold in the almonds, coating them throughly with the egg white. Add the rosemary, salt, and pepper, and gently toss the mixture one more time to distribute.
Cover a large rimmed baking sheet with parchment paper, and spread the almonds in a single layer on top. Roast the nuts in the oven for about 20 minutes, using a spatula to break them apart and stir them at 10 minutes and 15 minutes.
Allow the nuts to cool before you serve them up for your favorite team!