Vanilla-Spice Nuts

Here is yet another treat I had never made before - homemade spiced nuts. If I'd known it was this easy I wouldn't have waited so long. But more than easy, this recipe is special because it really has the flavor proportions perfect. The vanilla is there, but not overpowering. The cinnamon, allspice and cardamom are delicious but not too strong. And go ahead, take the leap and add 1/4 tsp ground red pepper for the slightest bit of heat. I promise, it's not too much, it just adds that extra oomph that you will love.

I put these nuts in my give-away goody boxes this year because it's a nice reprieve from cookies - they're festive but snacky, and oh-so-crunchy. Follow the recipe exactly to keep from over toasting the nuts.
Vanilla-Spice Nuts
1 T vanilla extract
1 large egg white
1 cup sliced almonds
1 cup pecan halves
1 cup macadamia nuts
1/4 cup sugar
1 tsp kosher salt
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp ground red pepper, optional

1. Preheat oven to 325°.

2. Combine 1 tablespoon vanilla extract and egg white in a large bowl, stirring with a whisk until foamy. Stir in nuts. Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat. Place nut mixture on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes. Remove pan from oven. Turn off oven. Toss nuts, and break large pieces apart. Return pan to oven, and leave pan in oven for 10 minutes. Cool to room temperature.

Recipe from Cooking Light, December 2010

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