My friend Brandon was having a birthday, and of course I wanted to get him something special in order to repay him for all the things he’s done for us over the years. But what do you get the mailman that has everything? Homemade spiced nuts, of course.
I call this recipe ‘spiced peanut snack’ because it didn’t quite turn out the way my spiced nuts normally do. It was delicious, all right, laden with sugar and ginger and ancho chili pepper, but something in the recipe I followed made the resulting snack closer to a brittle or a honeycomb candy as opposed to my idea of spiced nuts. All of this really wasn’t a bad thing necessarily, as the result was delicious, but I have to say, it wasn’t the most appealing-looking thing I’ve ever made. That aside, the spice combination was delicious, and peanuts are the cheapest and most abundant of all nuts, and I can’t think of a better treat to make and then sneak into a movie theater and eat along with some ten dollar popcorn.
I based this recipe off of one I knew from memory. I’ve been using it to make spiced almonds as long as I can remember, and it involves coating the nuts in an egg white mixed with a little water before rolling them in the spice mixture and baking them for about 20 minutes. Once you add all the spices to the bowl it’s going to look so beautiful you’re not going to want to mix them all together, and the resulting combination resembles soft brown sand.
The peanuts I call for in the recipe are dry roasted simply because my super market didn’t carry plain nuts, but either will do. Just don’t get the salted kind because you’ll be adding salt and they are generally so salty as to overpower the sweet hot spice mixture.
- 2 cups dry roasted peanuts
- 1 cup sugar
- 1 egg white
- 1 tablespoon water
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp ancho chili powder
- spray oil for the pan
– Preheat oven to 350 degrees F.
– Line two baking sheets with foil and spray with oil.
– In a bowl, mix together the water in the egg white. In another bowl, mix together the spices.
– Depending on the size of your bowls you might have to do this in two batches, but the procedure is the same: dunk the nuts in the water and egg mixture and then move to the next bowl and cover in spices.
– Place nuts on the trays and try to spread out evenly and in one layer as much as possible. Your fingers and the nuts themselves will be coated in a thick layer of the spice mixture, so don’t worry about doing it perfectly.
– Bake at 350 for 25- 30 minutes, until they smell fragrant and delicious. Cool completely before breaking up the nuts brittle-style and storing in a tin or a plastic bag.
– Brag to all your friends about your delicious sack of nuts.