| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Pecan halves |
| 1 |
c |
Unblanched almonds |
| 1 |
c |
Hazelnuts |
| 1 |
c |
Walnut halves |
|
|
(or any combination to equal 4.5 cups of nuts) |
| 1 |
|
Egg white |
| 1 1/2 |
tb |
Water |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground ginger |
| 3/4 |
ts |
Allspice |
INSTRUCTIONS
Preheat oven to 275 degrees.
Combine nuts in large bowl.
Beat egg white with water in small bowl until foamy. Stir in remaining
ingredients.
Fold into nuts, turning to coat well. Arrange on greased cookie sheets. Try
not to let the nuts touch. Bake for approximately 1 hour, until golden and
crisp, turning once after 30 minutes.
Cool completely and store in airtight container for up to 4 weeks.
Posted to FOODWINE Digest 13 Dec 96
From: Pat Timpanaro <pat@PHARLAP.COM>
Date: Fri, 13 Dec 1996 11:36:53 -0500
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”