Photography: Jennifer Causey; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer.
Active Time
10 Mins
Total Time
50 Mins
Yield
Serves 6

How to Make It

Step 1

Preheat oven to 300°F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Lightly grease foil with cooking spray, and set aside.

Step 2

Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking to a loose, meringue-like texture. Whisk in cumin, coriander, Aleppo pepper, salt, cayenne, and Worcestershire sauce. Add nuts and butter, stirring well to coat evenly.

Step 3

Spread nuts in a single layer on prepared baking sheet. Bake in preheated oven until golden brown, 35 to 40 minutes (do not allow nuts to darken too much), rotating baking sheet halfway through baking time for even roasting.

Step 4

Line a work surface with foil or parchment paper. Remove pan from oven, and immediately slide nuts in a single layer onto foil. Cool completely, about 20 minutes. Store in an airtight container in the refrigerator up to 3 weeks.

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