We first had home made roasted nuts courtesy of our friend Amy – so good we had to try them ourselves.
A few words about spices – spices are Real Food ® and therefore have a shelf life – if you use cinnamon and nutmeg from those bottles leftover from the 20th Century, the results will not be the same – use only the freshest spices.
Preheat oven to 250 degrees.
- 1/4 c sugar – or less turns out OK for us
- 50 g egg whites (about 1/4 cup)
- 1/2 tsp salt (or less)
- 1 whole nutmeg seed, grated with a fine microplane
- 1 heaping Tbsp of ground cinnamon
Mix this all together in a large bowl – this mixture will be used to coat the nuts.
- 2 lb of raw nuts – my favorite mix is 1 lb walnuts + 1 lb almonds. I imagine any two pounds of nuts and seeds you can throw together will turn out fine.
Use a spatula to turn the nuts, coating them well. Turn out onto 2 cookie sheets and pat down to a single layer.
Put the cookie sheets into the 250 degree oven for 1/2 hour. Remove and stir the nuts. Put back in the oven for another 1/2 hour. Remove and cool. Ready to eat.
Bonus! 3 cups of roasted spiced nuts run through the food processor until ground to a paste makes about a pint of the best nut butter I’ve found…