I could ruin an entire meal by nibbling snacks before dinner, and these nuts only contribute to my mealtime treason. Roasted nuts are easy to make ahead of time in large batches. They keep well in the freezer so you'll always have something on hand to feed those precocious guests arriving before you've finished in the kitchen.
- 3 pounds Mixed Raw Nuts
- 3 Egg Whites
- 1 large bunch Rosemary, minced (~1/4 cup)
- 7 cloves Garlic, minced (~2 1/2 tablespoons)
- 2 tablespoons Granulated Palm Sugar
- 2 tablespoons Balsamic Vinegar
- 1 1/2 tablespoons Salt
- 2 1/2 teaspoons Ground Black Pepper
- 2 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Hot Paprika
- Preheat your oven to 350 degrees.
- Mix the nuts in a large bowl and then spread them evenly over two cookie sheets. Make sure to keep them in one layer for even roasting.
- Roast the nuts for 12-15 minutes, or until toasted and fragrant. Remove them from the oven and set aside while you make the coating.
- Reduce your oven temp. to 250 degrees.
- In a large bowl whisk together the egg whites, rosemary, garlic, palm sugar, balsamic vinegar, salt, pepper, onion powder, garlic powder and paprika. Whisk until everything is just incorporated and slightly foamy- we’re not looking to really turn this into a meringue.
- Dump the dry roasted nuts into your egg white mixture and mix everything up. Use your hands, your favorite spatula or your kids, just make sure the coating is evenly distributed over all the nuts.
- Spread the now coated nuts back onto their cookie sheets (again for even roasting) and put the trays back in the oven for 4 minutes to 1 hour, or until the coating looks baked on and toasty.
- Remove the trays from your oven, let the nuts cool on the trays and then break apart and serve!