These were a total hit, and super easy to boot. They came from a recipe featured in the latest issue of Food Network Magazine. I didn’t have pumpkin pie spice, so I used a combination of cinnamon, nutmeg, and ginger. Also, to add some extra kick, I used about 1 teaspoon of chipotle powder instead of the cayenne pepper in the original recipe. The result was a sweet, crunchy, not too spicy snack.
- 1 large egg white
- 2/3 cup sugar
- Kosher salt
- 1 teaspoon pumpkin pie or chai spice blend
- 1/4 teaspoon cayenne pepper
- 3 cups assorted mixed nuts
- 2 dashes Worcestershire sauce
- Preheat the oven to 275. Line a large baking sheet with parchment paper.
- Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
- Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.