Allan’s Nuts

This recipe comes from my friend Allan, and will be the hit of the snack table. Every time I bring a bowl to a party people want to know who brought the nuts, and ask me to bring a them again and again.

Allan's Nuts


  • 1 pound cashews
  • 1 egg white *
  • 1 tablespoon water
  • 1/3 cup sugars
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper

Cooking Directions

  1. Heat oven to 350F, spread nuts on a rimmed baking sheet and bake 6-8 minutes. Remove them from the oven and let cool.
  2. Reduce heat to 250F, then whisk the egg white and water until light and foamy. Add nuts, and toss to coat. Transfer the coated nuts to a fine mesh strainer, give them a little shake, and set them to drain for at least 3 minutes.
  3. Combine remaining ingredients in a large bowl. Add egg white coated nuts to the mixture and toss until the nuts are evenly covered. Spread in a single layer on rimmed baking sheet. Bake 30 minutes, turn nuts with a spatula and return to oven for another 30 minutes, or until dry. Remove nuts from oven, and allow to cool completely on baking sheet before storing. The nuts will be a little soft right out of the oven, they crunch up as they cool.
  4. Makes about two cups, easy to double or triple.

*To make this recipe vegan, prepare an egg white substitute using ground flax seed. Combine 1 tablespoon ground flax with 3 tablespoons water, and let sit for a good fifteen minutes. The mixture will thicken as it stands and can then be used in the recipe in place of egg whites.

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