Spicy crunchy nuts on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/pryanye-hrustyashhie-oreshki/Notes on ingredients:

      Nuts. I have a mixed composition here – hazelnuts, cashews, almonds, pecans, and pistachios. Walnuts are a matter of taste, but it's up to you.

      All nuts, of course, are not roasted from the start.

      It’s best to remove the skin from the hazelnuts beforehand – I have instructions on how to do this. If you don’t remove the husk, it will fall off during baking, and that will be unpleasant.

      I personally prefer blanched almonds (without the skin), but whole ones will also be good.

      Egg white. It gives that crispy crust when baked on the nuts. It also firmly adheres the spices to their surface.

      The recipe is based on the white of a medium-sized egg of category C-1 or M. By weight, this is about 30 g.

      Spices. The set here is quite classic, but you can slightly change it. For example, use smoked paprika instead of regular, increase or decrease the amount of chili powder or dried garlic. Herbes de Provence can be replaced with pure thyme, basil, or oregano – all to your taste.

      Salt. Sea salt of medium grind is best – it doesn’t completely dissolve in the egg white and remains as small crystals that provide explosive accents.

      Now let's move on to the preparation.

      Place the nuts in a bowl.

      Combine the egg white, spices, and salt. Whisk with a fork until homogeneous.

      Combine the spicy mixture with the nuts and mix so that it covers each nut.

      Spread the nuts on a baking sheet lined with parchment paper and flatten them out. It is highly desirable that the nuts lie in a single layer.

      Send to a preheated oven at 150 °C and bake for about 20 minutes. During the process, stir the nuts – it’s optimal to do this about every 5 minutes.

      Transfer the finished nuts to a bowl. While hot, they will be soft – don’t let this confuse you; after cooling, they will be crispy.

      Enjoy your meal!

      Note! It’s best to store such nuts in a tightly sealed container or jar so that they don’t get damp and lose their crunch.



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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