My Spice Drawer

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Spicy BBQ Nuts

Thanks to Chef Paul Stewart (formerly of the Harbour House Hotel on Salt Spring Island) for the inspiration for these nuts. The crunchy glaze is both salty and sweet. They are easy to make, are perfect for parties and would make a lovely hostess gift. Next I'll have to work on the perfect drink pairing!

  1/2 tsp vegetable oil
  1 egg white
  1 tbsp honey
  2 1/2 tsp Monsoon Coast BBQ Rub
  1/2 tsp Kosher salt*
  2 cups unsalted mixed nuts (or your favourite)

Pre-heat oven to 300 degrees. Place rack in the middle of the oven. Line baking sheet with parchment paper and lightly coat with oil. Whisk egg white until frothy, add honey and whisk until combined. Add salt and BBQ Rub. Whisk together.

Cut larger brazil nuts in half so they are approximately the same size as the other nuts. Add nuts to the mixture and stir to coat. Pour onto baking sheet and spread out evenly over the pan. Bake at 300 degrees for 20 minutes. Stir with a spatula every 5 minutes. The egg white mixture will get completely absorbed as they cook. Remove from oven, sprinkle nuts with a little additional Kosher salt. Stir a few times to prevent nuts from sticking together.

Store in an air-tight container.

* Note on Kosher Salt: We use this pretty much exclusively in our kitchen (except for baking). I like the coarse texture of this salt and spoon for spoon, it is a bit less salty than table salt because of the size of the grains.