Monday, December 28, 2009
All Mixed Up
Am I the only one still holding onto old mix tapes? (And by tapes, I mean cassettes.) I've tried to replicate them by creating identical playlists in iTunes, but the perfect recordings and smooth segues lack that perfectly amateur quality of songs getting cut off and the clunking sound of the recorder buttons being pressed.
I have a cassette copy of The Cure's Mixed Up and I think that an iTunes purchase would be acceptable (in my own mind) because my cassette shockingly isn't a recording of a recording of a recording. In honor of my purchase (and because I can think of no other transition) I've whipped up a pile of toasted mixed nuts to snack on. That, and I have to study for my wine exam and need sustenance.
Making any kind of spiced nut mixture generally requires using some melted butter or oil mixed in with sugar and spices. This recipe uses an egg white to distribute the seasonings so you don't even have to add any additional fat. So they're kind of low fat...in a mixed up sort of way.
Spiced Mixed Up Nuts
(Adapted from The Martha Stewart Living Cookbook)
1 large egg white
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons cayenne pepper
2 1/2 cups pecan halves, cashews, walnuts, almonds
1. Preheat the oven to 300˚F. In a large bowl, beat the egg white until foamy. Combine all the remaining ingredients, except the nuts, and whisk into the egg white. Stir in the nuts until well coated. Spread the mixture in single layer on an ungreased baking pan.
2. Bake the nuts for 15 minutes, then remove from the oven. Using a metal spatula, toss, stir, and separate nuts. Reduce the heat to 250˚F and return the nuts to bake until medium brown, about 10 minutes more.
3. Remove the nuts from the oven. Toss and stir again. Place the baking pan on wire rack to cool (they will crisp as they cool). Break up any nuts that stick together. Store in an airtight container, at room temperature, up to 2 weeks. Makes 2 1/2 cups.