Welcome to the fifth day of Cathy’s New Year Countdown. It’s been nice to take a couple days off of shopping for/making/eating holiday goodies, but the break is over and it’s back to the kitchen for New Year’s. I know, I know — you were just there a few days ago. But listen. My friend Cheryl has the perfect and most delicious recipe for the remaining festivities, whether you’re going to a party and need to take something or hosting a party and need to feed the multitude. It’s good for football munching and open-house buffets. It’s even perfect to give as New Year’s gifts like you said you’d do instead of giving Christmas gifts. (Remember you said that?) Plus, you’ve probably got all the ingredients on hand already, especially if your friend’s civic club was selling pecans this fall and you mistakenly bought six bags and wondered what you’d ever do with them. Now you know. Here’s the recipe, and check back tomorrow for the sixth day in Cathy’s New Year Countdown.
2 large egg whites
2/3 c. sugar
2 ½ tbsp. Old Bay Seasoning
2 tsp. Worchestershire Sauce
1 tbsp. chili powder
½ tsp. cayenne pepper
½ tsp. salt
6 cups mixed nuts (any combination of untoasted walnuts, pecans, cashews, pistachios)
¼ c. butter, melted
1/3 c. finely grated parmesan cheese
Preheat oven to 300 degrees. Line two large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In large bowl, beat the egg whites until foamy. Gradually add sugar, beating to a loose, meringuelike texture. Beat in Old Bay Seasoning, Worchestershire sauce, chili powder, cayenne and salt. Add nuts and butter and stir well to coat evenly. Add parmesan and mix again. Divide nuts between baking sheets, spreading evenly in a single layer. Roast 30-40 minutes to a golden brown (don’t let nuts darken too much), rotating sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from the oven immediately slide onto the foil or parchment. Cool completely. Store refrigerated in an airtight container for up to three weeks. ( I never have put mine in refrigerator.)
Note: My friend Sherry says these are wonderful warmed up. Put them in the oven on 300 degrees for 10 minutes and then at 350 degrees for 5 more minutes.