MASALA MIXED NUTS

In lieu of the same old holiday spices, I use garam masala, the aromatic Indian spice blend, for this simple and delicious cocktail nibble. The combination of spices typically includes cardamom, cumin, coriander, cinnamon, pepper, cloves, and nutmeg. You can easily grind your own from whole spices or buy a good blend online. Egg white sticks the spices to the nuts, then cools and hardens into an airy shell.

TIPS:

•  Freshness of the spices is key. Buy new ones if yours have lost their aroma.

•  You can use any combination of nuts here or stick to one kind.

makes about 5½ cups

gluten-free, dairy-free

1. Position a rack in the center of the oven and preheat to 325ºF. Line a half sheet pan with parchment paper.

2. Stir the sugar, garam masala, paprika, cumin, and salt in a small bowl. Whisk the egg white in a large bowl until foamy. Add the nuts and toss until evenly coated. Sprinkle with the spice mixture, then stir to evenly coat. Spread in the prepared pan in an even layer all the way to the edges.

3. Bake until the nuts are golden brown and dry, about 35 minutes.

4. Cool completely on the sheet on a wire rack; if you’d like, separate the nuts if they’re stuck together while they’re still quite warm. They will crisp as they cool and become difficult to pull apart.

MAKE AHEAD

The nuts will keep at room temperature for up to 2 weeks.

SWEET-AND-SPICY MIXED NUTS

Increase the sugar to ½ cup (104 g) and add 1 teaspoon ground dried red chile or cayenne pepper and ¼ teaspoon freshly ground black pepper.