Just like home.


Seattle is starting to look like Tahoe (where I spent my childhood) with its 6-12 inches of snow over the last two days.
In other news- I made nuts instead of going to work today. I made a sweet batch and a savory batch.

Sweet batch:
6 cup raw nut mix (I used three pecan and three almond)
3 egg whites
2 T. water
1 3/4 cups white sugar
1 T. cinnamon
1 T. ginger
1 T. all spice
2 t. clove
2 t. salt

Preheat oven to 300. Whisk egg white and water in large bowl, add nuts and mix to coat. In medium bowl mix well sugar and all the spices. Gently stir in to nut mixture. Grease two rimmed cookie sheets (I used spay olive oil).  Divide nuts evenly on the two cookie sheets. Bake for 25 minute stirring every eight to ten minutes. Remove from oven and store in air tight container for up to two weeks.

Savory Batch (kinda from a Martha Stewart Magazine):
3 cups capers (this gets expensive if you cannot buy in bulk)
6 cups assorted raw nuts (I used cashews and almonds)
1 quart canola oil
one medium lemon
2 t. black pepper

Drain and completely dry capers on paper towels patting occasionally (about one hr.) Heat oil in a wok to approx. 350 degrees.  Add capers to oil 1/4 cup at a time and fry until golden brown (approx. three minutes)- just like Martha to fry capers. Retrieve with a slotted spoon and drain on a paper towel. Reserve 3 T. oil. Discard oil (or use for salad dressing and other such things). Zest entire lemon (roughly 2T.) and juice entire lemon (3 T).   In a large bowl combined nuts, oil, 2 T lemon juice, and pepper. Divide between two rimmed cookie sheets. Bake for 20- 25 stirring every 8-10 minutes. Let stand 10 minutes then add the fryed capers, the zest and the rest of the lemon juice. Toss and store in air tight container.  

Both recipes are D-BOMB!! The savory recipe is a great mix of flavors but I got to eat it with a spoon.  The sweet recipe is what I call a popper- you pop pieces in your mouth until all the sudden its gone.



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