Coat roasted hazelnuts with warm spices like cinnamon, ginger and cloves.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | about 4 cups |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 6 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg
- Kosher salt
- Vegetable oil, for oiling the baking sheet
- 1 large egg white
- 4 cups unsalted raw hazelnuts
Instructions
- Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
- Put the egg white in a large bowl and whisk until frothy. Add the hazelnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 316 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 129 mg |
| Serving Size | 1 of 12 servings |
| Calories | 316 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 129 mg |