Serves: 8 as a snack
My mother whipped these up as part of a long, grazing lunch of cured meats and focaccia.
In the same way we should all be making our own dips for special meals, the same is true of nuts.
So here you go.
1 egg white
3 tbsp sugar
1 tsp salt
1/2 tsp ground cumin
1 tsp dried red-pepper flakes
2 cups mixed raw nuts of your choice
- Heat the oven to 150c. Line a lipped baking sheet with foil and coat the foil lightly with cooking spray.
- Whisk the egg white until very foamy. Add the sugar, salt, cumin and red-pepper flakes and whisk well. Stir in the nuts and coat completely.
- Spread the nuts in a single layer on the baking sheet. Bake until they’re deep golden brown about 25 – 30 minutes, stirring often.
- Remove the sheet from the oven and place it on a wire rack to cool. Break up any nutty clumps. (The nuts can be made a week in advance, stored in an airtight container.)