Recipe: Cayenne Nuts
Appetizers and SnacksCAYENNE 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.
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.
MsgID: 3134566
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Low Fat Pineapple Cheese Ball - variation
- Lite Hummus Spread (blender or food processor)
- Lime or Orange Cream Fruit Dip
- Great Ball of Fire (deviled ham and cheese ball with chiles) - Tip
- Sardines sandwich
- Spicy Meat-Stuffed, Griddled Bread (Murtabak) (Singaporean)
- Black Brandywine Tomato Jam and Blue Cheese Bruschetta
- Bacon Shrimp Jalapenos and Jalapeno Shrimp Poppers
- Ground Pork and Water Chestnuts in Lettuce Cups
- Thyme Twists (using frozen puff pastry dough)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute