Hard to pass these by!
3 tsp ras el hanout ¼ tsp salt 1 cup granulated sugar 2 egg whites 2 cups assorted nuts (walnuts, almonds, Brazil nuts and macadamia nuts)
1 Mix the ras el hanout, salt and sugar on a large plate. Lightly whip the egg whites until soft peaks form. Add nuts to egg whites and stir with a large spoon until all nuts are evenly coated. Remove a few nuts at a time with a large spoon and, holding the spoon over the plate of spiced sugar, spoon over a little of the spiced sugar. Dump the nuts sugared-side down onto the plate and sprinkle the second side with spiced sugar, then transfer nuts to a baking tray lined with baking (parchment) paper.
2 Bake spicy sugared nuts in an oven preheated to 170°C (325°F) for about 15 minutes, until lightly golden. Cool on the tray, then break apart any clumps. Store airtight. The nuts will keep fresh and crunchy for a week or two. Transfer to an airtight container.
Also see Spiced Nuts
Photography Aaron McLean http://www.aaronmclean.com