Sugar & Spice Nuts

As the holidays are approaching, we're all running around trying to get our last minute projects off the ground. Maybe it's picking up a few more things for stockings, or getting that wrapping done, or running to the store to pick up the last few things you need for your holiday baking. Whatever your last minute project may be, we're all in the same boat at this time of year.

If you've left your Christmas baking to the last minute, you're not alone! I've done the same thing -- there's no need to panic! Fresh baked goods should be eaten within 3-4 days after baking, so finishing them as close to Christmas is your best bet (I will add a guide to help you gauge how far in advance you should be baking your treats for optimal freshness).

There are lots of things you can make well ahead of time, so you're not stressed out trying to do everything all at once. Today, I want to share my recipe for Sugar & Spice Nuts. These bad boys are crunchy, sweet and salty, with a hint of heat from my secret ingredients. This recipe is dead easy, too, so if you're in a pinch, or your a novice baker, these nuts are a great starting point.

Sugar & Spice Nuts

Yields: 4 Cups

Ingredients:

4 cups mixed nuts (I used almonds and pecans, but any nut mixture will work)
2 cups brown sugar
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoon chili powder
pinch of salt
2 teaspoons vanilla extract
1 egg white

Directions:

Preheat oven to 375 degrees; line a rimmed baking sheet with parchment paper, set aside.

Pour mixed nuts into a large mixing bowl. Whisk together egg white and vanilla, and pour over nuts. Mix well so nuts are evenly coated.

In a separate bowl, mix brown sugar, cinnamon, paprika, chili powder, and salt; mix well to distribute the sugar and spices evenly. Pour half of the sugar mixture over the nuts, and toss to coat evenly. Pour remaining half of sugar mixture, and mix well.

Turn mixed nuts onto prepared baking sheet. Spread into a single, even layer. Bake for 40-45 minutes, stirring every 15 minutes. Remove from oven. If you test the nuts now, they will feel chewy, but they will harden up a lot as they cool down. Allow to cool completely.

Place into an air-tight container for storage, or separate into festive bags to give away as gifts. Michael's is a great place to pick up cute, decorative gift package options that won't cost you a fortune.

**Your guide to storage of baked goods and shelf life**

If you are going to freeze cookies, freeze the dough rather than baked cookies. Baked cookies stored in the freezer will lose both flavor and moisture. You can freeze cookie dough in a ball or disc (or spoon individual balls onto a baking sheet, freeze, and place frozen dough balls in a freezer bag). Cookie dough will last up to four months in the freezer. 

Once cookies are baked, ensure they are cooled completely, place in an airtight container, then follow the guide below for keep-fresh dates:

Soft cookies: 2-4 days
Hard cookies: 5-7 days 
Meringues: up to two weeks
Brownies: 3-4 days 
Pie crust (unbaked): refrigerate up to 3 days; freeze up to three months
Cake: unfrosted, and uncut cakes can keep up to a week in the freezer. Frosted, uncut cakes can be kept at room temperature for 4-5 days.