Unfortunately for the rest of the family, EfV just ate all these nuts. You snooze you lose!
I have installed myself in my mother’s kitchen to take pictures, gather tips, eat everything she is saving for Thursday, and generally be in her way. First up: Peppered walnuts and pecans.
Mrs. Lalli’s method is adapted from The New American Kitchen by Michael McLaughlin. Feel free to use the recipe below as a loose guideline. Change the nuts and/or spices as your heart desires.
Preheat the oven to 400 degrees
Combine 1 teaspoon of black pepper, 1 teaspoon of white pepper, 1 teaspoon of dried thyme, and 2 big pinches of seas salt (or to taste).
Brush a cookie sheet with olive oil.
Whip 2 egg whites in a big bowl until foamy. Add a teaspoon of Tabasco sauce and a tablespoon of Worstershire.
Toss the nuts into the egg white mixture, coating them. Turn them out onto the baking sheet, spreading in a single layer.
Sprinkle the spice mixture over them. Toss them again quickly.
Bake the nuts for six minutes. Remove the pan and break apart any nuts sticking together. Return to the oven for 5 minutes or until toasty brown. Taste and adjust salt if necessary.
Let the nuts cool before storing in a dry place where I can’t reach them and eat them all.