New Year’s Eve Spiced Nuts

New Years Eve spiced nuts

New Year’s Eve spiced nuts

The following snack is fun to have on-hand to munch on this New Year’s Eve. Its decadent taste can get you through until the grand dinner is served, or it can be eaten alongside any cocktail. You can choose one nut, or a mixture as I did. The flavorings can also be chosen to suit your palate, making this a munchie with endless combinations.

Traditionally, flavored nuts use egg white as a coating, which is decidedly non-vegan. But the recipe I found uses a double toasting and a wet coating to bring out the taste. It originally made a sweet nut, but I wanted something savory for a change. Whether you prefer sweet or more herbaceous, this is still a treat worthy of any celebration.

New Year’s Eve Spiced Nuts adapted from Quick Candied Nuts by America’s Test Kitchen

1 cup unsalted nuts (such as a mix of walnuts, pistachios, almonds, and cashews)
1 TBS spices (such as a mix of dried rosemary, smoked paprika, ancho powder, and garlic powder)
1/2 tsp organic sugar
1 TBS hot water
1/8 tsp sea salt

Adjust oven rack to middle position and heat oven to 350F. Spread nuts in a single layer on a rimmed baking sheet and toast until fragrant and slightly browned, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to a plate and let cool for 10 to 15 minutes. If doing more than one type of nut, then toast each individually as they have different cook rates. Place dirty baking sheet aside.

Grind together all spices in a spice grinder until powdered and mixed. Line now-empty sheet with parchment paper. Whisk spice blend, sugar, hot water, and salt in a large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on baking sheet in a single layer and bake until nuts are crisp and dry, for 10 to 12 minutes.

Transfer sheet to a wire rack and let nuts cool completely, for 15 minutes. Nuts can be stored at room temperature for up to 1 week.

Until next year, happy baking!

Happy Birthday to Vegan Baking Up High

celebration

Image courtesy of Victoria Pickering on flickr.com

Vegan Baking Up High turns one! It’s hard to believe I have spent a whole year researching baking methods and testing recipes to be vegan and work at high altitude. Some recipes required only a few attempts while others took several rounds (I still have Date Nut Bread in my freezer). Yet it was always worth the taste tests.

In the coming posts you can look forward to learning about aquafaba – the new vegan egg substitute. I also plan to focus on some savory baked goods (what, no chocolate???) and delving into healthier desserts (that are still decadent). But don’t worry, there will be recipes for the usual types of sweets, too.

Thanks for following along with me as I find better and more scrumptious ways to bake vegan at high altitude. If you have a favorite recipe that you want to become high-altitude vegan, then let me know. I’ll see if I can make it happen in the next year.

Happy Holidays!
-The Decadent Vegan Baker