Instead of the usual salty spiced nuts before dinner, these are served after dessert, with coffee.
Spiced nuts keep 2 weeks in an airtight container at room temperature.
Recipe information
Yield
Makes 2 cups
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and Preheat oven to 350°F.
Step 2
Toast hazelnuts in 1 layer in a large shallow baking pan (1 inch deep) until pale golden and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and let steam 1 to 2 minutes, then rub off any loose skins in towel (don't worry if some skins don't come off). Cool nuts completely on plate.
Step 3
Reduce oven temperature to 325°F and line shallow baking pan with parchment paper.
Step 4
Whisk together sugar, cinnamon, nutmeg, and allspice in a large bowl.
Step 5
Whisk egg white in small bowl until foamy, then add hazelnuts and almonds and toss to coat. Transfer nuts to sugar mixture and toss to coat.
Step 6
Arrange nuts in 1 layer in pan and bake, shaking pan occasionally, until golden brown, 20 to 25 minutes. Cool nuts completely in pan on a rack.
