Makes 3 cups
A bowl of aromatic and vibrantly flavored mixed nuts is always a hit with guests, and this combination, with both dried and fresh herbs and spices, goes especially well with Bloody Marys. Egg white is like a natural glue for foods, be it holding herbs on these nuts or caraway seeds on the crust of a rye bread.
3 cups raw, unsalted mixed nuts (some combination of peanuts, almonds, cashews, pecans, and filberts)
1 large egg white, at room temperature
1 teaspoon kosher salt
¼ cup granulated sugar
1 tablespoon Tajín or Old Bay seasoning
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
¼ teaspoon cayenne pepper
2 tablespoons unsalted butter, melted and cooled
3 tablespoons freshly grated Parmesan cheese
Preheat the oven to 300ºF and line a baking sheet with parchment paper or a silicone baking mat.
Arrange the nuts on the baking sheet and toast them for 20 minutes, stirring them after 10 minutes. Allow the nuts to cool for 10 minutes.
Whisk the egg white and salt until frothy in a mixing bowl. Add the sugar, 1 tablespoon at a time, and continue to whisk until soft peaks form. Beat in the Tajín, rosemary, thyme, and cayenne. Add the cooled nuts, butter, and cheese, and coat them evenly with the egg mixture.
Spread the nuts in a single layer on the baking sheet and bake them for 25 to 30 minutes, or until they are golden brown. Cool the nuts for at least 15 minutes before serving.
Note: The nuts can be stored in an airtight container at room temperature for up to 1 week.