We made these delicious candied spiced nuts for our wedding guests to nibble on when they arrived at the reception. They are a delectable combination of spicy, salty and sweet, and pair perfectly with an ice-cold beer or cider.
The nuts were individually packaged up in kraft paper bags and sealed with apple green bakers twine. To make punching the holes easier I used a single hole punch which y0u can pick up at craft stores.
We designed the ‘nibble’ graphic ourselves and then had it made up into a rubber stamp at Imprint Rubber Stamps.
The nuts are mixed with the egg white and sugar coating and then spread out on a tray ready to be baked.
Candied spiced nuts
1/3 cup brown sugar
2/3 cup caster sugar
2 teaspoons ground cumin
1 teaspoon smokey paprika
1/2 teaspoon chilli powder
1 1/2 teaspoons table salt
1 egg white
1 tablespoon water
500g mixed unsalted nuts
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Combine sugars, cumin, paprika, chilli and salt. Whisk the egg white and water in a large bowl until frothy. Stir the nuts through the egg white mixture. Add the sugar mixture and mix well to coat the nuts. Spread out evenly on the prepared tray. Bake for 25-30 minutes, stirring occasionally, until golden and sticky. Allow the nuts to cool on the tray and then break up into pieces.
Store in an airtight container for up to 1 week.
Makes approx. 6 cups
Tip: These nuts are also great in salads especially those with a salty cheese such as haloumi or feta.
