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Today's Lunch: Sur la Table



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Sur la Table stopping by to show the perfect snack to help keep your Thanksgiving guests occupied before dinner!

Resident Chef Lesli Sommerdorf taught us how to make spiced nuts. And also talked about cooking classes happening every the week that could help you out if you're at a loss for what to cook this Thanksgiving.

Recipe:

3/4 cup granulated sugar

1 tablespoon kosher salt

1 tablespoon chile powder

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 teaspoons cayenne pepper

1 large egg white

4 cups mixed raw nuts such as almonds, cashews, pecans, and walnuts

Preheat over to 300 degrees and position an over rack in the center. Line a rimmed baking sheet with silpat or parchment paper.

In a small bowl, combine the sugar with salt and all the spices.

In a large bowl,use a whisk to whip the egg white until it increases in volume and is frothy. Add the mixed raw nuts and spiced sugar mixture and toss until well combined.

Spread the nut mixture evenly onto the prepared baking sheet and transfer to the over to bake, stirring with a wooden spoon about half way through the cooking process, until the nuts are lightly browned, or about 40 minutes.

Remove the cooked nuts from the over and leave to cool on the baking sheet, stirring occasionally until cooled.

To serve: transfer spiced nuts to serving bowls, or make ahead by storing in an airtight container for up to two days.

*You may choose to reduce the amount of heat from the spices, especially the cayenne pepper, by adding a small quantity. You may also choose to use one or two more types of raw nuts depending on your personal preference.

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