For a long time now I have been experimenting with all kinds of spiced nut mix recipes and I stow away any good recipe I can get my hands on. They are perfect with a hot cup of chai or a cold glass of beer and also a great snack to refuel after a workout. This time around I wanted to make some for a 4 day road trip that Vivek and me are planning on taking over the Christmas weekend, although I am not sure it’ll last that long.
While I was rummaging through my recipe book, I found this – the cover of a spiced nut and cranberry mix that I had bought at the Muskoka store. They were wonderfully sweet, tart and spicy and I had stashed away the cover thinking I would try it later.
I guess it was about time I whip up a batch. It was super easy to make and you can substitute the spices as you like. All you need is about 5 cups of assorted nuts and cranberries, an egg and a bunch of spices and about 15-20 minutes in the oven.
In the past I have also tried some other wonderful combinations inspired by some of my favourite Food Network hosts.
Spiced Nuts by Chef at Home, Michael Smith; The Union Cafe’s Bar Nuts by Nigella Lawson and I also love Ina Garten’s Chipotle and Rosemary roasted nuts in the December issue of the Food Network Magazine.
This addictive and wonderfully delicious Spiced Nut and Cranberry mix will be definite feature in the edible gift basket that I have been working on for a few of my friends this holiday season. More on that later.
We polished off more than half of this even before we got to packing it for our trip.
Spiced Nut & Cranberry Mix
Makes about 5 cups
Spiced Nut Cranberry Mix recipe
- 1 cup dried sweet cranberries
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 1 cup walnuts
- 2-4 tablespoon brown sugar (you need enough sugar to cramelize in the oven)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 egg white
- salt to taste