When Sig starting making these tasty nuts a couple of years ago, he called them beer nuts. When I “googled” beer nut recipes, the ingredients are not even close but the name stuck. We seem to eat them with everything, including beer and they have a good balance of sweet and savoury. The hardest thing about making these nuts is to not over-bake them. They can go from perfect to burned in a few minutes so you play the game of stirring them and
tasting testing them for doneness. They keep well at room temperature in a covered container. – Steph McVox
Honey Mustard Almonds
· 1 egg white
· 2 Tbsp. honey
· 1 Tbsp. dry mustard
· Salt and pepper to taste
· 3 cups almonds
Place oven rack in middle position and preheat oven to 325°F. Line a large baking sheet with parchment.
In a large bowl, beat egg white until frothy. Add the honey, dry mustard, S&P and combine well. Add almonds and toss to coat well.
Spread almonds evenly on a parchment-lined baking sheet and place in preheated oven. Bake for 10 minutes. Remove and stir them well. Place back in the oven for another 10 minutes and roast until they are dark, golden brown and are not shiny. If they seem too light, pop them back in the oven and check them every 5 minutes. Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a glass container.