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"Nuts" on the Egg

billyraybillyray Posts: 1,116
edited May 2013 in EggHead Forum

Had some friends and neighbors over the other night for the best rib-eyes I've ever done, but that's another thread. Our neighbors brought some appetizers, one of which was some sweet and spicey nuts she did in the oven. She got the recipe off of the Food Network and the only thing I didn't like was that it was a recipe from Jill & Joe Biden. I know there can be a lot of comparisons between the Bidens and nuts, but let's not highjack the thread and go politcal. :-) I decided to try these on the egg and they are awesome! Use them as an appetizer, or a few pulses in the food processer and on top of a salad, or on top of ice cream for dessert. I didn't have the cashews it calls for, so I used pecans, pistachios and almonds. Give it a try with any nuts you like.


  • 1 large egg white
  • 2 cups unsalted pecan halves
  • 2 cups unsalted roasted cashews
  • 1/2 cup sugar
  • 1 tablespoon ground cumin
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • Kosher salt


Preheat the egg to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.

Remove the nuts from the egg and stir. Reduce the temperature to 200 degrees F. Return the nuts to the egg and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Smoked with a chunk of pecan

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini


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