Roasting these sweet and spicy nuts on a chilly fall day will make your house smell so cozy! They are a great gift from the kitchen, a healthy snack or you can add them to a salad for crunch and spicy fall flavor.
Maple has been out for less than three weeks, and I am starting to feel physically a little out of whack. It feels a little bit like when we brought my oldest home from the hospital. I am hungry at strange times, I’ve been staying up later than normal, I’m a little more weepy than I would normally be. Don’t get me wrong, it is all good, my circadian rhythms are just a little confused.
I could use a bit of a chill-out with Allure magazine and a down comforter on this 37 degree gray day. There isn’t really time for that though. Onwards!
One of the fun things I got to do this past week was that I got to visit the third grade at my local elementary school to talk about writing (of all things.) Since I am more of a cook/artist I find it ironic that they wanted to hear what I had to say about writing. After talking to the teacher about topics they are learning about, I realized that it may actually make sense for me to share a little about how I organized myself for the project. And about how much I struggled with writing the introduction. I read introduction aloud to them.
If you have a copy of the book already, and you’ve read the introduction yourself, then you can imagine that it was hard for me to read it to a room full of shining faced third graders and not start weeping. (Did I mention I am feeling emotional?)
But thankfully, I made it without actually crying. When I was finished. One of the scholars from the front row raised her hands and said, “There are a lot of metaphors.”
Well blow me down.
First of all, I know I didn’t know what a metaphor was when I was in third grade or how to pick one out. And secondly, she was totally right! The introduction is basically a list of metaphors.
So here I am today with a recipe to share with you and all I can think about are metaphors again.
Specifically the smell of my kitchen right now. These sweet and spicy nuts are a metaphor for cozyness on a fall day. The smell of these nuts is wrapping yourself up in a cozy fluffy sweater. There I go! Off onto the metaphors! When I smell the cinnamon and spice and roasted nuts I am snuggled into a cozy blanket with a warm mug of tea and a book. These sweet and spicy nuts are that feeling on a chilly blustery day, sitting in the window seat. So even though I am not able to actually do that right now, these nuts are exactly what I need right now.
These roasted spiced nuts are very crispy on the outside due to the egg white coating. They are fantastic as an gluten-free snack or sweet and savory nibble before a meal or try tossing them into a salad for crunch and flavor.
- 1 egg white
- 2 cup walnuts or pecans
- 4 teaspoons granulated maple sugar, coconut sugar or white sugar
- 1/4 teaspoon coarse kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground chipotle chili or cayenne (or to taste)
- ¼ teaspoon ground allspice
- Preheat oven to 350 degrees F. Line a baking sheet with a silpat baking mat or coat generously with cooking spray.
- Beat egg white in a medium bowl until foamy. Add nuts and stir to coat. Add sugar, cinnamon, salt, chili and allspice and toss to coat. Spread out on the prepared baking sheet and transfer to the oven.
- Roast, until the mixture starts to look dry, 7 to 8 minutes. Stir and continue roasting until the nuts are browned and fragrant, 3 to 6 minutes longer. Cool completely and store in a jar at room temperature up to 1 week.
- Serving Size: 1/4 cup
- Calories: 168
- Sugar: 2 g
- Sodium: 118 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 4 g
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