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Jordan Spiced Nuts

A jar of mixed nuts can become the star of a wine-centric picnic with a few modifications. Toss with freshly chopped thyme and rosemary before serving to play up the subtle earthy notes in a Bordeaux-style wine like Jordan Cabernet Sauvignon.

Ingredients

  • 1 large egg, yolk and white separated

  • ⅔ cup demerara sugar

  • 2 tsp kosher salt

  • ½ tsp ground cardamom

  • 1 tsp ground cinnamon

  • 1 tsp white coriander, toasted and crushed

  • ½ tsp cumin

  • 1 Tbsp ancho chili powder

  • 1 tsp fennel pollen

  • 1 cup raw pistachios

  • 1 cup skinless hazelnuts

  • 1 cup wild pecans (Wine Forest American Native Wild Pecans preferred)

  • 1 cup raw almonds

  • 2 tsp Maldon salt

Ingredients

  • 1 large egg, yolk and white separated

  • ⅔ cup demerara sugar

  • 2 tsp kosher salt

  • ½ tsp ground cardamom

  • 1 tsp ground cinnamon

  • 1 tsp white coriander, toasted and crushed

  • ½ tsp cumin

  • 1 Tbsp ancho chili powder

  • 1 tsp fennel pollen

  • 1 cup raw pistachios

  • 1 cup skinless hazelnuts

  • 1 cup wild pecans (Wine Forest American Native Wild Pecans preferred)

  • 1 cup raw almonds

  • 2 tsp Maldon salt

Instructions

4 cups

Preheat oven to 325 degrees. If using a convection oven, preheat to 300 degrees.

In a non-reactive bowl, whip the egg white until aerated (do not whip into peaks). Add the sugar, spices and nuts, then fold to combine. Spread the mixture onto a Silpat-lined or oiled sheet pan and roast until browned (35-40 minutes), stirring and turning the pan once during roasting. Remove the pan from the oven and carefully stir once more while sprinkling flakes of Maldon salt to distribute evenly. Separate nuts while still warm into smaller pieces. Allow the nuts to cool completely. Stored in an airtight container with a dessicant pack, the nuts hold well for one week.

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