Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis
2 cups English walnuts
1 egg white
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon pumpkin pie spice or ground cloves
¼ teaspoon ground nutmeg
½ teaspoon ground cayenne pepper
¾ teaspoon kosher salt
3–4 tablespoons sugar, or to taste
Preheat oven to 350°.
Crack 2 cups of English walnuts into halves or pieces. Place the walnuts in a bowl and add the egg white. Toss with a rubber scraper until coated. Sprinkle with the spices, salt and sugar. Place the nuts on parchment paper or an oiled baking pan. Bake 10–12 minutes, turning once.
Remove and allow to cool before serving.