Once September hits, I start craving beets. How does that have anything to do with herb spiced nuts? My salad needed something crunchy, and it was about time I made some fancy nuts. After not finding what I wanted online, I combined about three recipes to get this. It’s great.
2 egg whites
1 Tbsp fresh rosemary, minced
2 tsp fresh thyme, minced
2 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp, heaping cayenne pepper
1/4 tsp black pepper, freshly ground
2 tsp. kosher salt
3 c. pecans, fresh (10 oz)
1 c. almonds, fresh
2 c. walnuts, fresh
Preheat oven to 325 degrees. Put parchment or a silicone pan liner on a large sheet pan (you’ll only need one).
In a large bowl, whip the egg whites until very frothy but before they begin to stiffen (like for a meringue). Add the sugar slowly while whisking to dissolve. Next add the herbs and spices, stirring to combine. Then add the nuts and toss to coat. Pour the nuts on to the pan and spread out in a single layer.
Put in the middle rack of the oven, and bake for 30-40 minutes, stirring the nuts every 10 minutes.
Let cool, store in an air-tight container. Eat alone, or put on a beet salad.
