Warm Mixed Nuts

Difficulty:

1/5

This recipe is from Episode 5 of This Food That Wine

Wine Suggestion: Cava

Yield: 4 cups (1000ml)

Ingredients

1 tablespoon ground cumin (15ml)
1 tablespoon ground coriander (15ml)
2 teaspoons kosher salt (10ml)
2 tablespoons brown sugar (30ml)
½ teaspoon ground black pepper (2.5ml)
1 teaspoon chili flakes (10ml)
2 eggs, whites only
4 cups raw mixed nuts, incl. almonds, cashews, pecans, hazelnuts (1000ml)

Directions

Preheat oven to 300 degrees F (150 degrees C).
Line 2 rimmed baking sheets with parchment paper.
In a small bowl combine cumin, coriander, salt, sugar, pepper and chili flakes. Set aside.
In a medium bowl, beat the egg whites with a small whisk until frothy. Whisk in the reserved dry spice mix.
Stir in the nuts and toss to ensure all the nuts are coated evenly with the mixture.
Spread the nut mixture in single layers onto the baking sheets. Place into the preheated oven.
Allow the nuts to bake for approximately 20 minutes (until golden brown & dry in texture). Half way through the cooking time rotate baking sheets and give the nuts a stir.
Remove the nuts from the oven and transfer them onto a clean sheet of parchment paper. Allow them to cool for approximately 20 minutes.
Nuts can be stored for 1 week in an air tight container.
Serve warm or at room temperature.

Wine Pairing

Description: Cava is a Spanish sparkling wine made in the same way as Champagne is made, but using indigenous Spanish grapes. It is light, crisp, and refreshing, with lots of tiny bubbles to cleanse your palate, and fresh, fruity flavours of pear and apple with a touch of sweetness.

Pairing: Cava is a great choice for salty or spicy snacks because the bubbles refresh your taste buds and make you ready for more. It’s very fruity with just a touch of sweetness, which contrasts the smokiness of the nuts, and it’s served chilled to contrast with the spicy heat. Nuts are oily and heavy, and this Cava is light and bubbly. It’s the perfect match.

Wine suggestion: Try any Cava from Spain