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Chili and Ginger Nuts

The perfect little nibble for a drinks party, these nuts have a subtle heat combination that is just right with a chilled glass of wine or a cold beer. If you like things spicier, use hot curry powder and more chili flakes. If you are just the opposite, you can temper the heat as you like it. However, we think they are just perfect the way they are. Now . . . where is that Chardonnay?

Chili and Ginger Nuts

1 egg white
½ tsp. each chili flakes, curry powder (hot or mild), cayenne pepper, and ground ginger
5 tbs. brown sugar
12 oz. raw mixed nuts (2 cups) [we used cashews, almonds, pecans, and walnuts]
salt, to taste

Heat the oven to 350°F. Line a baking sheet with parchment paper.

Whisk the egg white to break it up. Add the spices and sugar and whisk to combine. Add the nuts and stir to coat. Spread evenly on the baking sheet and sprinkle with salt. Cook for 10-15 minutes, stirring once halfway through. Leave to cool completely, then break up to serve.

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