Recipe:
Ingredient Notes:
- Nuts. I’m using a mix of hazelnuts, cashews, almonds, pecans, and pistachios. Walnuts are an option, but their flavor can be a bit polarizing here – so I’ll leave that up to you!
-
- Crucial: All nuts must be raw to start with, not pre-roasted.
- Hazelnuts. It’s best to skin the hazelnuts beforehand. (I have a step-by-step guide on how to do this!) If you skip this, the skins will likely flake off during baking, which is quite messy and annoying.
- Almonds. Personally, I prefer blanched almonds (without the skin), but whole almonds work perfectly fine too.
-
- Egg white. This is the secret ingredient! As it bakes, it creates that signature crispy crust and acts like a “glue”, keeping the spices firmly attached to the nuts.
This recipe is based on one medium egg white (size M), which is approximately 30g. - Spices. The blend I use is a classic, but feel free to tweak it. You can swap regular paprika for smoked paprika, or adjust the amount of chili powder and garlic powder to your liking. Instead of Herbes de Provence, try using just dried thyme, basil, or oregano – whatever fits your mood.
- Salt. I highly recommend using medium-grain sea salt. It doesn’t dissolve completely in the egg white, leaving tiny salt crystals that provide delightful “flavor bursts” as you eat.
Let’s start cooking!
Place the nuts in a bowl.
In a separate bowl, combine the egg white, spices, and salt. Whisk until smooth.
Add the spice mixture to the nuts and toss until each nut is coated.
Spread the nuts in a single layer on a baking sheet lined with parchment paper. It is highly recommended that the nuts lie in a single layer.
Place the baking sheet in an oven preheated to 150°C (300°F) and bake for about 20 minutes. Stir the nuts occasionally, ideally every 5 minutes.
Transfer the finished nuts to a bowl. They will be soft while hot, but don’t worry – they’ll be crispy once they cool.
Enjoy!
Storage tip! It’s best to store these nuts in an airtight container so they don’t get soggy.
This Crunchy Herb & Spice Nuts recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!
