Roasted Nuts with Five-Spice and Ginger

3 comments

Appears in Cook's Country December/January 2010

As much as we adore butter, egg whites make a better binder for gluing spice to nut.

SERVES20 (Makes about 5 cups)

TIME1 hour, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Oil, melted butter, and other common nut coatings made for greasy hands and didn’t coat the nuts evenly. We found egg whites mixed with a little cola and salt worked best. Slow-roasting the nuts at a low temperature ensured that they cooked...

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