Smokin' Nut Mix
Folks, I know I have been quiet as a mouse lately but that doesn't mean I haven't been watching, and listening....
For all the good and naughty out there, here is a recipe I came up with to share with our neighbors this year, and with you too. It is sooooo very good and sooooooo addictive. For cocktail parties, go ahead and add the rounded levels but watch out and drink up my friend 'cause these will have a little extra kick to 'em.
Roasted Smoky Nut Mix
Perfect for holiday giving or cocktail parties
makes about 4 1/2 cups
1 large egg white at room temp
1/2 cup brown sugar
1/2 to 1 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper or to taste (a rounded 1/4 teaspoon for us)
1/2 teaspoon ground chipotle chile pepper (again, rounded high)
1 tablespoon Chipotle Pepper Tabasco Sauce (plus several good shakes for us)
2 cups salted deluxe mixed nuts
1/2 cup pecan halves
1/2 cup whole cashews
1/2 cup whole almonds
1/2 cup pepitas or pistachio nuts
1/3 cup sunflower seeds
1 tablespoon sesame seeds
2/3 cup sweetened dried cranberries
Preheat oven to 225°.
Whisk egg white to a froth. Whisk in sugar, salt, cinnamon and cayenne. Beat in the Chipotle Tabasco.
Stir in all the nuts and toss to coat well. Add the seeds to pecan mixture; mix well. Place parchment paper on a large jelly-roll pan and lightly coat with cooking spray. Rub with paper towel to even oil out. (Or use the nonstick aluminum foil.) Spread mixture in a single layer on the paper.
Bake for 1 hour or until almost dry stirring every 15 minutes to redistribute coating.
Remove from oven; cool completely. Break apart and stir in the cranberries.
Store in a wax paper lined sealed container or in sealable bags for gift-giving.
Notes: If you cannot find this wonderful how-can-you-live-without-it Tabasco, then use about 1/2 teaspoon regular Tabasco and more chipotle chile pepper.
If nuts are still sticky after baking, allow to set in warm oven a couple of hours to toast.
Last year's gift: Cajun Christmas Chips (pickles)