When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
What you'll need
Ingredients
1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves or assorted nuts, such as cashews, walnuts, or almonds
The method
Directions
01
Preheat oven to 300°. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
02
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250°, and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Spiced Nuts
Prep
Cook
Yield
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
Ingredients
1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves or assorted nuts, such as cashews, walnuts, or almonds
Cook Like James · The method
Directions
1
Preheat oven to 300°. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
2
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250°, and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.
Cook Like James
Spiced Nuts
Prep
Cook
Yield
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
Ingredients
1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves or assorted nuts, such as cashews, walnuts, or almonds
Directions
1
Preheat oven to 300°. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
2
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250°, and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.
