Recipe by HeatherFeather
Adapted from an old issue of Better Homes & Gardens "Holiday Appetizers." I haven't tried this yet.
Top Review by Lizzie-Babette
DELICIOUS! I made a double batch, and all of us thought that the flavor was really addictive. I'm pretty sure I added more cayenne than the recipe called for, because the nuts had more of a heat than I'd expected, but we thought that added to the allure of this great little appetizer/dessert. Actually, for the holidays, I'd consider serving this on a dessert tray, or with a cheese board. This one's a winner, HeatherFeather.
- 1 egg white, lightly beaten
- 1⁄2 cup granulated sugar
- 2 tablespoons real sherry wine or 2 tablespoons apple juice (the kind you can drink, NOT cooking sherry!)
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon ground red cayenne pepper (optional)
- 2 cups whole mixed unsalted shelled nuts (such as hazelnuts, pecans, cashews, and almonds)
Directions See How It's Made
- Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
- Add nuts and stir to coat.
- Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
- Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
- Remove from oven and let cool; once cool break apart any large clumps.
- Store in an airtight container at room temperature up to one week.