Stan Frankenthaler’s Mother’s Sugar and Spice Walnuts

Stan’s mother was crazy for football. Although she was serious about the professional games on Sunday, she was not a true couch potato; in fact, she spent as much time cooking and greeting guests as she did watching the game. In addition to these sweet and savory nuts, she made little snacks throughout the day, including deviled eggs and quiche.

Makes 2 cups.

1 large egg white (2 tablespoons)
2 cups raw walnut or pecan halves, or a combination
6 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Place the egg white in a stainless steel bowl and whip until it forms soft peaks. Add the walnuts and toss until coated. Add the remaining ingredients and toss to coat again.

3. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring every 10 minutes, until browned, 30 to 40 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

Not just for snacking: Enjoy these in salads or mixed into cookies.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)