Every year for the past 7 years, Will (and now I) throws a harvest party. This tends to be early in October, so not to be confused as a Halloween substitution. Will and I met at the harvest party three years ago, we’re engaged the day of the harvest party two years ago and now happily continue this festive tradition as a married couple. If it isn’t obvious, the harvest party is dear to my heart. This years party took place last Saturday. It was a lovely affair, with food and friends galore.
I am constantly looking for treats and appetizers that I can prepare in advance so as to not run around like chicken the day of the party… though I usually end up like that anyway. I found this recipe for Saturday, made it the day before and it was wonderful. The sweetness combined with the curry and spice turns dull nuts into a party in your mouth. Sorry, I just had to say that. 🙂 Enjoy!
3 cups unsalted nuts, a combination of pecans, walnuts, and/or cashews
1 large egg white
1/4 cup sugar
1 tablespoon cinnamon
1/2 tablespoon cumin
1 teaspoon cayenne
1/4 teaspoon Kosher salt
1. Preheat oven to 275 degrees. Line a baking pan with aluminum foil.
2. In a mixing bowl, whisk the egg white and a splash of water until it is foamy.
3. Add nuts, sugar, spices and salt to the bowl and toss to combine with egg.
4. Pour mixture onto the lined baking pan and, using a spoon, evenly spread out.
5. Bake in the oven for 30 minutes.
6. Remove from oven and toss to break up nuts. If they are still wet, bake for an additional 10-15 minutes until dry.
7. Take the pan out and let cool before serving.
Recipe from A Thought For Food