1 egg white
1 T. water
1 t. salt
1 lb. raw nuts (almonds, cashews, walnuts, shelled pistachios, etc.)
1⁄2 cup sugar
2 t. cinnamon
1 t. ground ginger
1 t. ground coriander
Arrange oven racks to upper-middle position and preheat oven to 300 degrees.
Line a sheet pan with parchment and spray lightly with cooking oil, or spread a thin layer of oil.
Separate the egg white from the yolk. Whisk egg white, water and salt in a large bowl. Add nuts and stir until all nuts are wet. Transfer nuts to a colander that is set over a bowl. Allow to drain 4-5 minutes.
Meanwhile, make the spice mixture: put sugar, cinnamon, ginger and coriander in another bowl. Add
the drained nuts and stir to coat the spices on the nuts.
Bake until dry and crisp, 40-45 minutes, rotating halfway through.
Cool completely. Nuts may be stored in an airtight container for about 3 weeks.
Makes about 3 cups of nuts.
Recipe from Cook’s Illustrated.