Cocoa Cardamom Mixed Nuts [for when you need a break from the candy]
There are hundreds…yes hundreds…of pieces of candy stashed around my house right now. One of my children has sorted each type into different bags, making sure every candy finds its proper place. Another child dumped everything in a bucket. My third kid opted for a combination of sorting and dumping–he’s selected his favorites, bagged those up, and then stockpiled what’s left in a pillow case.
The sugary aftermath of Halloween is no joke, and over the years we’ve tried various methods of dealing with the copious amount of sweets. (My current favorite thing to do is to bake batches of these blondies with leftover candy and then freeze the blondies to eat down the road!)
But at least for me, while I certainly love my fair share of chocolate, there comes a point when the candy and treats are just too much. I don’t say this because I have loads of self-control. Anyone who’s put a bag of chips and a bowl of guacamole in front of me knows I certainly haven’t mastered that part of the fruit of the Spirit. I just prefer savory over sweet most of the time…except when there’s Option C: savory and sweet. When in doubt, pick C, as the old high school test-taking saying goes, right?
This recipe for Cocoa Cardamom Mixed Nuts is a healthy-ish version of Option C. It’s got a little bit of the savory from the nuts and a little sweet from sugar and cocoa powder. These are great for wrapping up to gift during the holidays, or you could set a bowl out for people to enjoy before or after a holiday feast.
Or, if you’re like me, keep a stash in your pantry for when you’ve got the munchies but need a break from the piles of M&Ms, Twix, and Skittles elbowing their way into every corner of your home (and stomach) this time of year.
Enjoy!
Cocoa Cardamom Mixed Nuts
Yields 3 Cups
1 egg white
1 cups raw almonds
1 cups raw hazelnuts
1 cup walnuts
⅓ cup granulated sugar*
2 Tablespoons cocoa powder
1 ½ teaspoons ground cardamom
1/2 teaspoon coarse kosher salt
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Spray the parchment paper with a little bit of cooking spray.
In a small bowl, whisk the egg white until frothy. Set aside.
In a medium bowl, add the nuts, sugar, cocoa powder, cardamom, and salt. Mix well. Fold in the egg white and stir until combined.
Pour everything onto the prepared baking sheet, being sure to scrape out all the liquid from the bowl. Spread everything out so it’s in a single layer. Bake for about 45 minutes, stirring once or twice during the baking process.
Remove from the oven and allow the nuts to cool for a few minutes on the baking sheet. Then transfer to a plate or jars to allow them to cool completely. Serve immediately or store in a tightly sealed container for up to two weeks.
*NOTE: Use up to a half cup of sugar total if you want this recipe to be sweeter.
