Spiced nuts are a holiday staple in my house -- my mom and I try out new recipes yearly, but also have one particular tried and true, crunchy, sugary favorite that we make every year. These perfect little morsels remind me -- in appearance, not in flavor! -- of the critters that compose the bug-filled villain, Oogie Boogie, from The Nightmare Before Christmas, and are equally deadly in their delicious nature!
The tried and true recipe for Sugar and Spiced Nuts first appeared in the Food Section of the L.A. Times over 20 years ago:
1 egg white
1 T. water
l lb. pecan or walnut halves or a combination
1/2 c. superfine sugar
1 t. salt
2 t. cinnamon
3/4 t. ginger
3/4 t. allspice
1/2 t. coriander
Preheat oven to 250 degrees. Whisk egg white and water until foamy; stir in nuts and mix well; pour into sieve to drain for 3 mins. Combine sugar and spices in bag; add drained nuts and shake until well coated. Spread nuts on two baking sheets. Bake 15 mins., then stir. Lower oven to 225 degrees and continue to bake, stirring occasionally until dried and crisp -- about 1 1/2 hrs. longer. Turn off oven and let nuts cool in oven with door open. Store in airtight container.
In addition, this year, I also made Saveur Magazine's Spiced Pecans, Glazed Pecans, and Candied Pecans!
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