These nuts are very addictive, especially when served with beer for the grown-ups. They have a bit of a Middle Eastern flair, and the coconut is a surprisingly delicious addition. You can serve them in small bags, which makes them perfect for a post-tailgate snack during the game.
Recipe by Rori Trovato
|1 tablespoon ground cumin||1 tablespoon sumac*(can be found in Middle Eastern stores) or sweet paprika|
|1 tablespoon ground coriander||1 to 2 teaspoons red pepper flakes (depending on desired heat)|
|1 tablespoon kosher salt||1/4 cup brown sugar|
|1 teaspoon black pepper||6 or 7 cups mixed nuts, such as peanuts, cashews, almonds, hazelnuts, pecans and walnuts|
|1 tablespoon dried mint leaves||2 large egg whites|
|2 tablespoons unsweetened shredded coconut|
Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients except the egg whites. In another bowl, add the egg whites and whisk until very soft peaks form, about 2 to 3 minutes. Add to the nut mixture and coat well. Place the coated nuts onto 2 baking sheets. Bake for 10 minutes, remove, turn the nuts with a spatula, and rotate the pans, putting the bottom pan on the top rack. Return for an additional 10 to 15 minutes, until the nuts are golden brown and the shredded coconut is a deep golden color (but not burned).
Remove from heat and don't stir more often than needed, or the spices won't adhere as well. When completely cool, place in individual bags or in an airtight container. Nuts can be stored 5 days in an airtight container.
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