This combination of spicy, sweet and the depth of flavor from the rosemary and curry is perfection. I serve these as an appetizer and also package them up to give as gifts. They’ll last up to a week after you make them so you can make them in advance.
-1 egg white
-1 Tbsp water
-4 c assorted nuts, raw and unsalted (I used a combination of almonds and pecans)
-1/2 c sugar
-1/4 c brown sugar
-2 tsp curry powder
-2 tsp dried rosemary
-1 tsp salt
-3/4 tsp cayenne
In medium bowl, whisk together water and egg white until frothy. Toss egg mixture with nuts. In a separate bowl, whisk together remaining ingredients. Toss nuts with spice mixture. Place on greased cookie sheet, and bake at 300, for thirty minutes, stirring half way through cooking. Use spatula to loosen nuts from cookie sheet while cooling (I didn’t do this, and had a hard time scraping some of my nuts off of the cookie sheet.
