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Spiced Nuts with Salt

Wegetariańskie Snacks Additions 60 min Easy 12 wyświetleń ~23.21 PLN - (0)
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Description

A crunchy nut mix seasoned with salt is a classic, versatile snack perfect for New Year's Eve 2025 — aromatic, slightly salty, and a bit oily. The dish consists of roasted nuts (almonds, cashews, walnuts, hazelnuts) evenly coated in egg white and oil with added salt and pepper; optionally, you can add smoked paprika or rosemary for a deeper aroma. Serve in bowls on the party table, it pairs wonderfully with wine, beer, and cocktails. Visually, it presents as golden, slightly shiny nuts with visible salt grains and herbal accents — appealing as a snack for mixing and sharing with guests.

Składniki (7)

Servings:
8
  • Mixed nuts (almonds, cashews, walnuts, hazelnuts) 500 g
  • Liquid egg white 30 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Coarse sea salt 8 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Smoked paprika (optional) 2 łyżeczki
  • Dried rosemary (optional) 2 g
💰 Szacowany koszt dania: ~23.21 PLN (2.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the tools and ingredients: set up the kitchen scale, take out a large bowl (minimum 2 liters), two baking trays, parchment paper, a silicone or wooden spoon, a measuring cup, and a whisk. Preheat the oven to 160°C (top and bottom heat setting). If you have a convection setting, set it to 150°C. Take the ingredients out of the fridge for a few minutes — the egg whites should be at room temperature or slightly chilled.

Use a large metal or ceramic bowl (easier to mix). Preheat the oven for at least 10-15 minutes, check the temperature with an oven thermometer, as differences are common.
2

Weigh 500 g of the nut mix and transfer it to a large bowl. Check for any shells or fragments in the mix — remove them by hand. Spread the nuts evenly in the bowl so that they are loosely arranged and easy to coat.

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts)
Use a kitchen scale for precision. If the nuts are of different sizes (e.g., whole walnuts and smaller cashews), you can slightly chop the larger pieces to ensure even roasting.

Preparing the coating

3

In a small bowl, mix 30 g of egg white with 30 g of rapeseed oil using a fork or a small whisk until the mixture is smooth and slightly frothy (10-20 seconds). Add 8 g of salt and 2 g of pepper, and if using, 4 g of smoked paprika and 2 g of rosemary. Mix thoroughly to ensure the salt and spices are evenly distributed in the liquid.

Ingredients: Liquid egg white, Rapeseed oil, Coarse sea salt, Ground black pepper, Smoked paprika (optional), Dried rosemary (optional)
Use a regular spoon or whisk. If you're concerned about raw egg whites, use pasteurized egg whites from the store. The mixture should be slightly runny — not thick.

Coating the nuts

4

Pour the prepared liquid mixture into the bowl with the nuts. Use a silicone spatula or wooden spoon and vigorously but gently mix the nuts for 45–60 seconds, ensuring each piece is thinly coated. Massage and lift the nuts from the bottom of the bowl, turning them to achieve an even coating. If in some areas the coating seems too sparse, add a minimal amount of liquid (5 g at a time).

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts), Liquid egg white, Rapeseed oil, Coarse sea salt, Ground black pepper, Smoked paprika (optional), Dried rosemary (optional)
Mix quickly, but don't throw in the nuts — it's about even distribution, not crushing. If you don't want to use egg white, you can use 15–20 g of honey dissolved in 10 g of water (it will change the flavor and won't be vegan).

Arranging on the baking sheet

5

Line two baking sheets with parchment paper. Spread the nuts in a thin, single layer on the sheet so that the pieces do not touch (you can use two sheets and bake alternately if you have a large quantity). Make sure the nuts do not form mounds — this will allow for even roasting.

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts)
The best is a baking tray with a flat bottom and low edges. If you only have one tray, bake in batches. Even distribution definitely affects the final result.

Baking

6

Place the trays in the preheated oven: bake for 12–16 minutes, stirring every 4 minutes — remove the tray, shake vigorously or transfer the nuts with a spatula and quickly put it back in. If the oven has one rack, turn the tray front to back after 8 minutes. The nuts are ready when: the surface is golden-brown, a strong nutty aroma rises, and the salt has partially adhered to the coating. Be careful, as the nuts can brown quickly — watch closely during the last 2 minutes.

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts)
Mark this step as crucial: use a timer and check the color, not just the time. If the oven is strong (hot spot), lower the temperature by 10°C or shorten the time. Do not let it burn — the bitter taste is hard to fix.

Cooling

7

Remove the trays from the oven and immediately spread the nuts in a thin layer on a clean tray or parchment paper to cool quickly. Leave to cool completely for 30–40 minutes at room temperature — during cooling, the nuts will harden and become crunchy. If they are still soft after cooling, you can bake them for an additional 2–3 minutes less before serving.

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts)
Do not place hot nuts in an airtight container — the steam will make them rubbery. Leave them on the countertop to cool completely.

Serving and storage

8

After cooling, transfer the nuts to a clean, airtight jar or container. Serve in bowls on the New Year's table. For visual effect, you can sprinkle with a few flakes of coarse salt or a bit of dried rosemary. Serve at room temperature; the nuts are best for 1–2 days, after which the flavor gradually diminishes.

Ingredients: Mixed nuts (almonds, cashews, walnuts, hazelnuts)
Use an airtight jar with a rubber seal or a metal container. If you plan to prepare the nuts in advance (2–3 days), keep them in a cool, dark place, but not in the fridge (it can absorb odors).

Fun Fact

💡

Roasted nuts have been a popular snack at parties since the 19th century — salt and a small amount of fat enhance the natural flavor of the nuts and help preserve the snack.

Best for

Sylwester 2025 Impreza domowa Spotkanie przy winie

Tips

🍽️ Serving

Serve in small bowls at several points on the table, so guests can help themselves freely. They pair wonderfully with red wine, ale-style beer, or whiskey-based cocktails. For contrast, also serve a bowl of dried fruits and one with cheeses so guests can mix flavors.

🥡 Storage

Store in an airtight, dry container at room temperature for up to 10 days; best within the first 2-3 days. Do not refrigerate (it may absorb moisture and odors). To refresh some crunchiness after a few days, heat the nuts for 3-4 minutes at 140°C, then let cool.

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