Looking through her recipes, I was reminded how much I love spiced nuts...and how easy they are to make. I happened to have many cups of almonds from a friend's orchard, so that made my decision an easy one.
These were adapted from the Jen's Spiced Nuts recipe. I went a little wild with the spices, making more of a Moroccan-inspired version. And, since I had a ton of nuts, I tripled her recipe.
3 egg whites
6 C nuts
1 C organic sugar
2 T Moroccan spice blend*
salt to taste
Preheat oven to 300 degrees. Beat egg whites until soft and foamy. Combine all remaining ingredients except the nuts; whisk into egg white. Stir in nuts until well coated; spread mixture in single layer onto an baking pan lined with parchment paper.
Bake for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again.
Place a wire cookie tray inside another baking pan and transfer your nuts to that wire tray to cool off. Break into single nuts once they have cooled all the way.
Jen suggests putting them on top of your favorite salad. Me, I just eat them as a snack by the handful. Enjoy!
*Moroccan Spice Blend (makes 2 tablespoons)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves