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Spiced Walnuts

Ideally I should have posted a recipe for Thanksgiving, right? But these days, I’ve been so overwhelmed by our invitation to a Thanksgiving dinner at our friends’, that I can’t seem to be capable of putting together something grand and Thanksgiving worthy  to share with you. But I have this wonderful recipe for spiced walnuts that I made a couple of days ago. I loved them - soft yet somewhat crunchy, and cinnamony, the walnuts were delicious. I think they would make a great everyday snack. And a great holiday gift to your loved ones, if you pack them in nice little jars. Enjoy!

And Happy Thanksgiving, friends!

Spiced Walnuts

Adapted from The Costco Connection, November 2009 issue

My only change to the recipe was that I used a pinch of nutmeg instead of the suggested 1/2 teaspoon ground allspice. I didn’t have allspice at hand. Nutmeg works well and didn’t overpower the cinnamon.

Makes 2 cups

1 egg white
1 tablespoon water
2 cups walnut halves and pieces
1/2 cup sugar
1 tablespoon ground cinnamon
Pinch of ground nutmeg

Preheat the oven to 225F (110C).

Line a large shallow baking pan with foil.

In a bowl, combine egg white and water. Beat with a mixer until foamy, about a minute. Add the walnuts and toss to coat. Pour the mixture into a strainer and let drain for 2 to 3 minutes.

Combine the sugar, cinnamon and nutmeg in a platic or paper bag. Shake to mix. Add the walnuts, hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in one  layer in the  baking pan.

Bake for 1 hour, stirring every 15 minutes. Remove from the oven and let cool completely, stirring occasionally and breaking the nuts apart as they are stuck together. Don’t worry if they stick to the foil - it’s easy to peel them off. Store in a tightly capped jar.