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Ingredientes
- Â Â Crisp-coated frivolities -- hazelnuts or possibly walnuts gussied up with a little
- Â Â sugar and a little spice.
- Â Â Makes 1 1/2 pounds
- 1 x egg white
- 1 Tbsp. water
- 1 lb hazelnuts or possibly walnut halves, or possibly 1/2 lb. of each
- 2/3 c. superfine or possibly Baker's Sugar
- 2 tsp grnd cinnamon
- 1 tsp salt
- 3/4 tsp grnd ginger
- 3/4 tsp grnd allspice
- 1/2 tsp grnd coriander
Direcciones
- Preheat oven to 250 degrees. Whisk the egg white and water together till the mix is foamy. Stir in the nuts; mix well. Pour into a sieve and drain for 3 min.
- Combine the sugar, cinnamon, salt, ginger, allspice and coriander in a paper bag; gather the neck of the bag and shake the bag to mix them. Add in the liquid removed nuts and shake the bag vigorously to coat them with the sugar and spices.
- Spread the nuts on 2 baking sheets, making sure they don't touch. Place one baking sheet on an oven rack in the lower third of the oven and the other baking sheet on an oven rack in the upper third; bake nuts for 15 min, then stir them and spread them out again.
- Lower the oven temperature to 225 degrees and continue to bake the nuts, stirring occasionally, till they are well-dry and crisp, about 1 1/4 hrs longer. Midway through the baking, switch the shelf positions of the 2 pans.
- Turn off the oven and let the nuts cold with the oven door open.
- Store the completely cooled nuts in airtight containers. They will keep for a few days at room temperature; 3 weeks refrigerated; or possibly 6 months frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 178 | 64% |
| Total Fat 21.21g | 27% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 248mg | 7% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 14.97g | 10% |
| Protein 5.29g | 8% |
