Add a “wow” factor to your charcuterie platters
Spiced Nuts are an east way to add a fresh, homemade offering to your meat, cheese and fruit platters. We’ve included two volume options below. Make more than you think you’ll need as these are deliciously addictive.
- 1 large Egg White
- ⅛ teaspoon Cream of Tartar
- ⅛ teaspoon Vanilla extract
- 1/4 cup Sugar (cane, organic, non-GMO or coconut)
- ½ teaspoon kosher Salt
- 1 1/4 teaspoons Pumpkin Spice
- 1/4 teaspoon ground Chipotle Pepper
- 2 1/2 cups raw nuts: Pecan and/or Walnut halves, or assorted nuts such as Cashews or Almonds
- 2 lbs assorted Nuts
- ¾ cup Sugar (cane, organic, non-GMO or coconut)
- 1 ½ teaspoons kosher Salt
- 3 ¾ teaspoons Pumpkin Spice
- ¾ teaspoon (or more to taste) ground Chipotle Pepper
- ¼ teaspoon Cream of Tartar
- ½ teaspoon Vanilla extract
- 3 Egg Whites
- Preheat oven to 300℉. In a small bowl, combine sugar, salt, pumpkin spice and chipotle pepper. Stir to combine, then taste. Is mix spicy enough? We found that chipotle pepper can vary widely in heat levels. Want more heat? Add a little more spice. The fresher your spices, the better the flavor.
- In a large bowl or mixer bowl, beat egg white with a whisk or whisk attachment until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in nuts until well coated; spread mixture in single layer onto parchment-lined baking pan.
- Bake nuts for 15 minutes, then remove from oven. Using the parchment, lift each side to loosen and toss nuts, then stir with spatula and separate nuts. Reduce oven to 250℉ and return nuts to bake until medium brown, about 10 minutes. Remove from oven; turn out nuts from parchment onto the ungreased baking sheet, toss and separate again. Place baking pan on wire rack to cool (nuts will crisp as they cool). Break up any that stick together. When cooled, store in an airtight container for up to 1 week.
Note: When egg white is properly beaten, no clear liquid will remain on the bottom of the bowl.