As I reminisced about these Cinnamon Sugar Roasted Nuts and Savory Spiced Cocktail Peanuts I wanted to develop more varieties. Sometimes my family will bring over large amounts of random food items (like a 5 lb. bag of walnuts) and I get inspired to create using what I have because of this. And so, the next recipe for the books is this Sweet & Salty Umami Cocktail Nuts! It is sweet and savory and gets a boost of umami from the black truffle (from Sel Magique – thank you again for this gift!) salt and nori flakes. Though it is an unusual combination of ingredient, it is certainly worth trying! The flavors meld together as they bake and the pungent truffle scent mellows and harmonizes with the others. Scroll down to try for yourself!

---

Sweet & Salty Umami Cocktail Nuts ft. Sel Magique

PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR
MAKES ABOUT 5 CUPS

INGREDIENTS:

• 1 large egg white (or 2-3 Tbs aquafaba for a vegan version)
• 1/2 cup hemp seeds
• 4 cups mixed raw nuts (like 1 cup cashews, 1 cup almonds, 1 cup pecans, 1 cup pistachios)
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 1/2 tsp black truffle sea salt
• 2 tsp onion powder
• 2 Tbsp black sesame seeds
• 3 Tbs nori flakes
• 1 tsp black pepper, freshly ground
• 1/2 cup maple syrup

METHOD FOR SWEET & SALTY UMAMI COCKTAIL NUTS:

1. Preheat the oven to 250°F. Line a baking tray, then in a medium sized bowl, add the egg white.
2. Whisk together the egg white until fluffy and frothy, then add the nuts, coconut oil and honey. Stir until evenly coated.
3. In a separated small bowl mix together the spices. Pour over the nut mixture then toss until thoroughly combined.
4. Transfer the nuts to the prepared pan and spread evenly so each piece crisps up beautifully. When ready, bake for 45 minutes, stirring occasionally.
5. Afterwards, increase the oven temperature to 350°F and finish baking the almonds for 10 minutes, keeping a close eye on them to ensure they do not burn.
6. Finally, remove from the oven and allow the nuts to cool before sharing. They will be soft initially, but as it cools it solidifies for a beautiful crunch. P.S. They are best served warm! Enjoy!

NOTES:

• Store any remaining bits into an airtight container after it fully cools (that is, if it any even make it that far!).
• To reheat at a later time, simple toast them until just warm. It will taste as if they are freshly made all over again!
• For a vegan alternative, you can use aquafaba in place of the egg white!
• Not only is this wonderful for snacking on but some suggestions that arose was tossing them into a salad, crushing and topping over ice cream or turning into a dust for a latte – Yum!
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.