I spent one day recently at my parent’s place and decided I needed to make something. We didn’t have much time to lounge around doing stuff so I figured, spiced nuts would a something rather easy and nice to have around!
I was trying to be clever and merged a few recipes together and was nervous until they came out of the oven. It all turned out ok. One batch was slightly burnt at the bottom because I overfilled the pan and some bits cooked faster than others. So learn from my mistake. if you have to do this in 2 or more batches, go ahead. Don’t over crowd the pan and risk ruining the nuts. I was in a hurry so I’ve got a good excuse
I used these basic ingredients for both the sweet and salty versions.
As an aside, this are Italian herbs that my mum got from an aunt who lives in England. THis aunt in turn gets this blend of herbs from an Italian lady at her farmer’s market. This Italian lady hand picks and mixes this blend together. It’s so fragrant and so pretty. Not the typical Italian herb blend.
This goes into the oven to roast for a moment while the sweet version is made. For the sweet spiced nuts, I used melted butter, mixed spice, brown sugar and the whites of an egg. The egg white is meant to be a binder, kinda like glue to get the sugary spice to stick onto the nuts.
I’m really looking forward to trying out different spice and herb blends to go with nuts. Any suggestions?
“There came unto Him a woman having an alabaster box of very precious ointment, and poured it on His head, as He sat at meat.” (Matthew 26:7)
1/2 cup Brown Sugar
1/4 cup Butter, melted & still very hot
1 tbsp Mixed Spice
1 Egg White
3 cups raw nuts (I used 1 cup each of Walnut, Pistachio & Pecan)
- Preheat your oven to 300F (145C).
- In a large bowl, mix together brown sugar, hot melted butter, mixed spice.
- Add in slightly beaten egg white. Stir vigorously until it is well mixed and syrupy.
- Add nuts into the bowl and mix well, making sure each nut is coated with the syrup.
- Spread the nuts out onto a sheet pan or jelly roll pan that has been lined with foil and baking paper. Do not overcrowd the pan. Roast for 30 minutes, stirring every 5 to 10 minutes.
- Leave to cool. Break up clumps and serve in a bowl.
1/4 cup Butter, melted
1 tbsp fine Sea Salt
1 tbsp Italian Herbs
2 cups raw Seeds (I used 1 cup each of pumpkin & sunflower seeds)
- Preheat your oven to 400F (200C).
- In a large bowl, Stir together melted butter, salt and herbs.
- Toss seeds with the buttery mixture.
- Spread coated seeds on a sheet pan or jelly roll pan that has been lined with foil and baking paper.
- Roast for 15 – 20 minutes, stirring every 5 minutes. It’s done when the seeds have slightly browned and are crunchy when bitten.
- Leave to cool and serve in a bowl.