Friday, September 29, 2006
Watch out. These spicy, New Orleans-style, cocktail nuts are highly appealing. Mrs. Finbar from our church in Buffalo would bring these quite often, and I would munch handfuls into disappearance. When she visited us this past weekend, she brought a large bag for us, which I munched into disappearance the day before yesterday. She kindly shared the recipe with me. (Compliments to Emeril Lagasse.)
1 large egg white
1 teaspoon water
4 cups assorted, shelled nuts (I've only had it with a walnut/almond/pecan mixture)
1/2 cup sugar
2 tablespoons Essence (recipe below)
1/2 to 1 tsp cayenne pepper
1/4 tsp. salt
Preheat oven to 250 degrees. Line a large baking sheet with parchment paper (or tin foil).
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence blend, cayenne, and salt. Add the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
Essence (Emeril's Creole Seasoning)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: About 2/3 cup.
Gobbled by Abigail on 9/29/2006