CAYENNE NUTS
Adapted from: The Glass Pantry: The Pleasures of Simple Preserves by Georgeanne Brennan
Makes 3 cups

2 tbsp cayenne pepper
2 tbsp sugar, granulated
1 1/2 tsp salt
3/4 tsp ground ginger
6 egg whites
3 cup nut meats*

Preheat oven to 225 degrees.

In a small bowl, stir together cayenne, sugar, salt and ginger; set aside.

Whisk egg whites in another bowl until they barely form
soft peaks.

Using a small paintbrush or your fingertips, lightly brush each nut with some egg white and then sprinkle with some of the cayenne mixture. Place in a single layer on a baking sheet.

Bake until the nuts are toasted and crunchy and the coating is crisp, about 15 to 20 minutes.

Remove from oven and let the nuts cool completely on baking sheet.

Pack cooled nuts in a covered tin, box or glass jar. Store in a dry place. The nuts will keep about 3 months.

*Many different kinds of nuts will work with this recipe - although you shouldn't mix the nuts together in one batch since baking times will differ. Nuts I recommend include whole hazelnuts (filberts), walnut halves, pecan halves, whole almonds and whole peanuts.