Roasted nuts are powerful and simple all in one bite. I sprinkle mine in salads with a nice vinaigrette or I just eat them by the handful at an alarming rate.
Two things here. Well, three. One, you can use whatever kind of nuts you want in the recipe. Two, remind yourself when you’re taste testing them that the nuts will be chewy when really hot. As they cool, they’ll become crunchy again.
…and three, it’s really hard to talk about nuts like this without laughing like I’m 12 years old again.
2 egg yolks
1/4 c. melted unsalted butter
3 T. pure maple syrup
1/4 c. caster sugar
1 t. salt
18 oz. raw pecans
250 F / 120 C
-Beat the egg whites on high in a bowl until frothy and white (about 20 seconds).
-Add melted butter and continue to beat. Then add maple syrup, sugar and salt. Beat until fully combined.
– Add the pecans to the mixture and fold them into the egg mixture with a spatula until they’re fully coated and there is no puddle of unused mixture sitting at the bottom of the bowl.
-Bake in 4 15-minute increments, stirring each time until the egg white mixture has hardened over the nuts entirely. They’ll also be fragrant and be giving off a crackling sound.