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- 2teaspoons Chinese five-spice powder
- 2teaspoonsground cinnamon
- 2teaspoonsground ginger
- 2teaspoonsground cumin
- 2teaspoonssalt
- 1teaspoonchili powder (preferably chipotle)
- 1/2teaspoongarlic powder
- 2large egg whites
- 2cupspecan halves
- 2cupswalnut halves and pieces
- 2cupsraw cashews
- 1/4cupsugar
- 1/2cupmatchstick-size strips crystallized ginger
Preparation
- Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.
- Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
Read More http://www.bonappetit.com/recipes/2003/06/fire_and_spice_nuts#ixzz1mO6dUz3c
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