I’m such a sucker for the impulse buy items in the checkout line at the supermarket. It’s not the candy and gum, but every register in nyc has little packs of granola or nuts hanging enticingly in front of my eyes.
I try not to shop hungry, but when I need to grab groceries on the way home from work, I sometimes have no choice.
So a few weeks ago, I happened to see an orange-cranberry candied nuts mix. Being that I love that combination and I was famished, I fell into the very trap they had planted and shoved them in my shopping basket.
I opened them the second I got outside and ate half the bag on the way home. They were so good. I was really surprised by how much orange flavor came through and the cranberry added the perfect touch of sour and sweet. Needless to say I had no appetite for dinner that evening.
Ever since that night, I’ve been obsessed with the idea of cranberry and orange. Remember my Cranberry Orange Rice Salad I made a couple weeks ago?
Anyway, I didn’t want to get suckered into the total rip-off that is the checkout line impulse items again, so I promplty made it my mission to recreate these nuts at home.
I did a little searching and found an orange spiced nut recipe which I then added dried cranberries too. This one had the addition of cinnamon, which I was skeptical about, but after tasting the finished product I think it wouldn’t have been as good without it.
With cold weather coming, you should definitely make these. They’re perfect for fall!
But the best part about this recipe? I actually got to make it on a weekend and take the pics in daylight..YAY for natural light photos!
Cranberry Orange Spiced Nuts
Adapted from Taste of Home
Makes 20 servings
2 egg whites, lightly beaten
3 tablespoons orange juice
1 cup pecan halves
1 cup walnut halves
3/4 cup dried cranberries
1/2 cups confectioners’ sugar
2 tablespoons cornstarch
2 tablespoons grated orange peel
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon salt
In a large bowl, combine egg whites and orange juice. Add nuts and cranberries and toss to coat; drain.
In another large bowl, combine the remaining ingredients. Add nuts/cranberries and toss to coat.
Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 30-45 minutes or until dry and lightly browned.
Cool completely. Store in an airtight container.