This nut mix is special enough for the holidays, but simple enough that you could make it on any Thursday night for the book club. Or would that be the Kindle Club? This recipe has four kinds of nuts, but you can easily include your favorite nut by swapping out an equal amount of your least favorite. But keep the almonds: the crunchy texture is a nice balance to the sugar-and-spice mix. Your mouth will thank you.

Preheat your oven to 300° F. Coat a rimmed baking sheet with nonstick cooking spray and set aside.

In a small bowl, whisk the brown sugar with salt, cinnamon and cayenne pepper. In a large bowl, beat the egg white until frothy. Add the cashews, almonds, pecans and pistachios. Add the spiced sugar mix and toss.

Spread out the nuts on the prepared baking sheet and bake for 45 minutes or until browned, stirring at least twice. Let the nuts cool on the baking sheet, stirring occasionally to avoid clumping. This sugar and spice nut mix may be stored in an airtight container for up to 2 days.

Adapted from Sugar-and-Spice Nuts Recipe – Bronson Van Wyck | Food & Wine.

 

Ingredients:

3/4 cup dark brown sugar
1 tablespoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons cayenne pepper
1 egg white
1 cup raw cashews
1 cup raw pecans
1 cup raw pistachios
1 cup raw almonds

 

Number of servings: 10

Cooking time: 45 minutes