From the Kitchen of…Cheryl Slocum, Senior Food Editor
A bowl of nuts in their shells was a coffee table staple for Thanksgiving snacks when Cheryl was young. "Operating the nutcracker was a real draw for us little kids," she says, "but our tastes have evolved to this sweet-hot crispy mix."
Achieve a bronzelike patina on these candied nuts by keeping a close watch near the end of their roasting time. Too long and they'll overdarken and take on a bitter flavor.
6 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
1/2 cup raw whole almonds
1/3 cup raw shelled pumpkinseeds
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.