Candied nuts with cayenne pepper
7 servings
40 minutes
Candied nuts with cayenne pepper are an exquisite blend of sweetness and spiciness that comes from European culinary tradition. This recipe is perfect for lovers of contrasting flavors—the caramel crunch of the nuts harmonizes with the mild heat of cayenne pepper. Nuts coated in sweet glaze with a hint of cinnamon become a fragrant treat that can be served as an appetizer or used as an original topping for desserts and salads. They are easy to store in an airtight jar, and their rich flavor makes them an indispensable treat for festive occasions. Try this recipe to add a touch of sophistication to your menu!
1
Preheat the oven to 150 degrees. Whisk the egg white with 1 tablespoon of water in a large bowl until light foam forms. Then add the nut mixture and stir with a spatula to ensure all nuts are evenly coated.
- Egg white: 1 piece
- Hazelnut: 100 g
- Almond: 100 g
- Walnuts: 100 g
2
Mix sugar, salt, cinnamon, and a pinch of cayenne pepper in a bowl. Add to the bowl with nuts and mix well.
- Sugar: 0.7 glass
- Salt: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cayenne pepper: to taste
3
Line a baking tray with parchment paper. Spread the nuts in an even layer and place in the oven for 30 minutes. Stir the nuts on the tray several times during cooking to prevent burning.
4
Take out the baking tray and let the nuts cool completely. Now you can transfer them to an airtight jar for long-term storage (if possible :)).
