Makes about 4 cups.
Spiced nuts are a smart addition to any menu — they’re easy to make, delicious, and great with cocktails. We also like to serve them with cheese or break them into salads.
1 egg white
10 ounces raw pecan halves
6 tablespoons sugar
½ teaspoon fine sea salt
2 tablespoons Edo Spice blend
Preheat the oven to 325 degrees. Line a half-sheet baking pan with baking parchment and set aside. Whisk the egg white until foamy and set aside.
Combine the sugar, Edo Spice, salt, and pecans in a large mixing bowl. Pour in the egg white and stir until the sugar is thoroughly moistened and clinging to the nuts.
Spread the nuts in a single-layer on the baking pan. Bake for 15–20 minutes, until the nuts are lightly browned and smell toasty. Allow the mixture to cool for 10 minutes, then flip the nuts over (still on the pan) to speed cooling.
When the nuts are completely cool, break into pieces. (If you find any slightly sticky pieces, return them to the baking sheet and put them in the turned-off oven to dry a bit more.) Store in an airtight container at room temperature.
Edo Spice takes its name from old Tokyo and is inspired by shichimi togarashi, the traditional Japanese “seven-spice.”
The blend combines high, bright notes of citrus and chile, with floral and nutty middle notes and a warm, umami bass line — with the subtle, distinctive zing of sansho pepper as its finish.