Rosemary-Lemon Spiced Nuts

Name: Rosemary-Lemon Spiced Nuts
Yield: Serves 20 (Makes about 5 cups)
Ingredients: 1 tablespoon, lemon juice; 1 large, egg white; 1 tablespoon, grated lemon zest; 1 teaspoon, salt; 1 pound, unsalted nuts (see note); 1/2 cup, packed light brown sugar; 1 tablespoon, minced fresh rosemary; 1/4 teaspoon, red pepper flakes

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Appears in Cook's Country December/January 2010

Appetizers

Snacks

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 Rosemary-Lemon Spiced Nuts coatings made for greasy hands and didn’t coat the nuts evenly. We found egg whites mixed with a little lemon juice and salt worked best. Slow-roasting the nuts at a low temper...

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