Saturday, 28 September 2013

Spicy nuts

Being away form someone you love is hard. In the words of a mature, intelligent, analytical and verbally utterly gifted individual such as yours truly separation sucks ass. And now it sucks even more - the long awaited second season of Swedish-Danish series "The Bridge" just premiered in Scandinavia. 

Oh, that Saga Noren. For a moment it almost seemed she just might be feeling human emotions! Just like Sara Lund, the lead character in another Swedish-Danish masterpiece "The Killing" (or, "Förbrydelsen" as we in the know like to call it) it makes one wonder what exactly is wrong with these ladies? They're perfect tens alright - on Asperger's scale!

Those series have given us many marathon evenings in our home cinema, with a glass of wine in our hand (The Gentleman) and tears of horror in our eyes (me). Now, with mixed (read: bitter sweet) feelings I'm observing the tragedy unfold, all by myself. With no-one but that wine to hold my hand. And some snacks. Such as these spicy nuts.

The final product is not very hot, so adjust/ amend the spices as you see fit - you can test-drive the blend by tasting the mixture before it goes in the oven. Curry is another spice that (always) works. Allspice on the other hand lends the mixture lovely wintry heat so these would work well with some mulled wine too.

5 dl nuts
(mine was a blend of pecans, blanched almonds, hazelnuts, walnuts and cashews)
1 egg white

1 tsp cinnamon
1/2 tsp cumin
1/2 tsp cayenne 
1/2 tsp ginger
1/2 tsp allspice
salt, pepper

Heat the oven to 200°. Whisk the white until foamy and with no liquid left on the bottom of the bowl. Fold in the nuts and sprinkle the spices on top. Mix so everything is evenly coated, spread on a tray lined with a baking sheet and toast until golden  - about 20-30 minutes. Let cool and break apart any clusters. Store in an air-tight container.

If you prefer yours sweeter (and stickier) you can also mix the spices with a couple of generous tablespoons of sugar (in which case omit the egg white). Pour the spice mixture on a hot pan. After the sugar starts caramelizing, pour in the nuts and stir to make sure they're all coated. Keep toasting until they have a lovely colour. In case the sugar seems to start to burn, add a splash of water and stir thoroughly. Break any clusters with a spatula. Once done, spread them on a baking sheet and let cool. 




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