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A perfect spicy snack for the holidays.

Source: Martha Stewart Living, November 1997
Yield

Ingredients

Directions

Cook's Notes

When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.

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  • Landau8935
    29 DEC, 2016
    I've been making these nuts for years, thanks to Martha! They are outstanding. I prefer the egg white method over frying. I do usually cut back on the cayenne. I also cook one type of nut at a time, as I've found that almonds take a bit longer to cook to my liking than do the pecans and walnuts.
    Reply
  • Missmisad
    10 DEC, 2013
    This is a fine basic recipe. Mix and match spices to your own taste. The only thing I would do differently is to toast the nuts before you use them in this recipe. I've made it with raw nuts and toasted and they're so much more flavorful when toasted. Plus, the toasted nuts are more crunchy, which I prefer. The raw ones can be a bit soft, which just isn't as satisfying!
    Reply
  • OmahaCupcake
    23 DEC, 2012
    I made these nuts to serve at my wedding reception. They were a hit! Everyone loved my nuts!! I gave credit where credit was due and told my guests they were actually enjoying Martha's nuts and we all agreed that Martha has the best nuts around!! Adjust spices as needed! These are nuts you'll want to be popping in your mouth all day long.
    Reply
  • MS12171593
    15 DEC, 2012
    I eliminated the cumin (personal taste), substituted brown sugar, reduced the amount of cayenne to 1/2 tsp; then use the microwave rather than regular oven. Start with 3 minutes and gradually increase until done. They should lose the shine when finished. I have always received rave reviews from friends as I gift them constantly. It's a great way to use up varieties of nuts.
    Reply
  • DRaymond_1
    14 DEC, 2012
    I have to amend what I wrote yesterday. It is necessary to take them out, stir and put back in because that is what sets the egg whites. When I only baked them once, they were still sticky, and I had to put them back in. In order not to burn them, I think I will bake them for 10 minutes, take them out, stir, and bake again for 10 minutes.
    Reply
  • s2008
    13 DEC, 2012
    Thanks lal. Also did you use that much cayenne pepper, as everyone else is saying that this is too much? And I have a fan forced oven, does the time and temperature in the recipe change?? Thank you
    Reply
  • DRaymond_1
    13 DEC, 2012
    The first time I made them, I left them in my 300 degree oven, for 15 minutes, took them out and stirred and put them in again for 5 minutes. They tasted a bit overdone, so the second time I left them in for 17 minutes and then took them out and let them cool. That worked better and they tasted just right.
    Reply
  • lal
    7 DEC, 2012
    no it means that after the first 15 min you separate the nuts by stirring them up, then put them back in at a lower temperature for an additional 10 min. it doesn't matter what nuts you use or whether they are all the same. so far i have only ever used almonds and every time they were fabulous!
    Reply
  • s2008
    1 DEC, 2012
    Hi Sorry I am a bit confused by the directions. So if I am using using pecans plus other nuts, then I bake the pecans for only 15minutes and remove while I let the other nuts roast for longer?? Thank you
    Reply
  • jacseamit14661
    9 SEP, 2011
    I made this for a work party and my co-workers raved over it. Everybody asked me for the recipe. I did reduce the amount of cayenne to a bit less than one teaspoon, and I would suggest people making it for a large crowd do the same. But I am eager to try it as it is written for me and my spicy food-loving friends.
    Reply

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