I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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I am not always the easiest person to be friends with, as I can be selfish and turn into a gremlin after 9 pm. And yet, I have a group of women around me who I can turn to when things go awry. They lift me up when I’m low, force me out of my shell, and show me grace and resilience through their example. Truly, they’re cool as hell—even when I can be an absolute toad. But, I’m trying to change. I strive to be honest about what I need, and work to make sure they feel just as supported as they make me feel.
One of the (many) challenges with the current global pandemic is that we haven’t seen each other in person since the quarantine started. We’ve done a few zoom calls and text voraciously, but it isn’t quite the same. I look forward to the day we can all get together safely. And when that day comes, I’m bringing beer and these bar nuts.
Since it doesn’t look like we’ll have a handle on this pandemic anytime soon, I’m packing up some of these nuts, grabbing a nice bottle of wine or beer, and making a couple of drivebys—acting as a mid-July Santa to say thank you to the women who help make my life wonderful.
Whether you are enjoying these with friends, gifting them to loved ones, or eating them off the sheet pan in your kitchen, this bar snack is addictive. Sweet, spicy, and salty, these mixed nuts are quick to throw together and a total crowd-pleaser. Heads up, this recipe doubles well and is super versatile—leaving you plenty of opportunities to add or subtract spices to your preference. For example, if you have kiddos joining the party, you can easily half the cayenne, or if you aren’t into nutmeg, swap it for cloves or more cinnamon.
Preheat your oven to 325F. Line a sheet pan with parchment or a silicone mat and set aside.
Whisk the egg white in a clean mixing bowl until foamy.
In a separate bowl, add your nuts, and toss in the sugars, cinnamon, cayenne, nutmeg, and salt.
Gently fold the egg white into the nut mixture, making sure all of your nuts are coated.
Spread the nuts evenly out onto your sheet pan and bake for 30 minutes, giving them a shake halfway through and rotating the pan to ensure everything is heated evenly. Your nuts should be dry, if they aren’t, leave them in for 5-10 more minutes, then turn off the oven and let them hang out in the cooling oven to dry out.
Remove from the oven, top with a generous pinch of salt, and let cool.