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Champagne nuts

Time 1 hour 15 minutes
Yields Serves 8
Champagne nuts
(Bret Hartman / For The Times)
1

Heat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

2

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the egg whites until they form soft peaks, as if beating a meringue. Slowly beat in the sugar, followed by the allspice, cumin, cayenne, paprika and salt.

3

Toss the almonds, hazelnuts, walnuts and pumpkin seeds in the spiced egg white mixture until well-coated. Spread out the nuts on the prepared baking sheet.

4

Bake the nuts until they are a nice golden brown, 40 minutes to an hour, opening the oven to stir the nuts every 6 to 8 minutes (the mixture will be thick and messy at first), then more frequently (every 3 to 4 minutes) as they begin to darken. Cool the nuts on the baking sheet, then break up any clumps and toss the nuts with the orange zest. This makes about 5 cups of nuts.

Adapted from Free Range LA owner and chef Jesse Furman.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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