Coconut Curried Nuts

Inspired by a recipe in the cookbook Savor the Moment by the Junior League of Boca Raton, Florida, this combination is hard to resist: spicy, sweet, and crunchy. You can also make it with any of the nuts alone, rather than the combination.

Makes 4 cups.

2 large egg whites (¼ cup)
4 cups mixed raw nuts (including pecans, cashews, almonds, peanuts, and walnuts)
½ cup shredded coconut, sweetened or unsweetened
3 tablespoons sugar
1 tablespoon plus 1 teaspoon curry powder
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon white pepper

1. Preheat the oven to 225 degrees. Line a baking sheet with parchment paper.

2. Place the egg whites in a large stainless steel bowl and whip until frothy. Add the nuts and toss until coated. Place the remaining ingredients in another bowl, toss to combine, and add to the nuts. Toss again and coat everything well and evenly.

3. Transfer to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour.

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

If you’re sipping: These are perfect for munching with red wine, beer, or champagne.

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)