Thursday, December 9, 2010

Let the baking orgy begin!

I made three pounds of spiced nuts tonight. There will be six more pounds made, at least, by the time Christmas rolls around.



I combined two recipes, one from Smitten Kitten, and one from America's Test Kitchen, and made three pounds of almonds at once. I chose to make almonds, because even though I like pecans, not everyone does.

So, here is my finagled recipe for...

Sweet and salty rum spiced nuts

1/3 cup light brown sugar
2/3 cup granulated white sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 egg white
1 tablespoon dark rum (can be substituted with water)
1 teaspoon vanilla extract
1 pound whole raw almonds, unsalted

Preheat oven to 300, and line a cookie sheet with parchment paper

Mix the ingredients from the brown sugar to the allspice in a medium bowl, breaking up any clumps

Beat the egg white, run and vanilla together in a large bowl with a whisk until frothy.

Add the almonds to the egg white mixture and toss until coated. Dump the sugar mixture into the almonds and mix until evenly coated. Spread the nuts on the baking sheet and bake for 30 minutes. Remove from oven, and let cool on the baking sheet, breaking apart any nuts that are stuck together as they cool.

Yum.

1 comment:

justin said...

sweet mary those look good.