Sweet & Spicy Hazelnuts

Makes 3 cups.

We found this recipe in a book by NW cookbook author Kathy Casey and now it is one of Charlie's "regular" specialties.

1# raw hazelnuts (about 3 cups)
1 egg white
1 Tbsp water
1/3 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp kosher salt
1/2 tsp cayenne pepper

Preheat oven to 350°F. Spread the nuts on a large, rimmed baking sheet and bake for about 6 to 8 minutes or until they are lightly roasted and the skin is starting to come off. Remove from the oven and let cool. With a clean, non-fuzzy dish towel, rub the skins off the nuts. Reserve the baking sheet.

Meanwhile, reduce the oven heat to 250°F. In a medium bowl, whisk the egg white and water until foamy. Add the haelnuts and toss to coat well. Transfer the nuts to a sieve, shake, and then drain for at least 2 minutes. Mix all remaining ingredients in a large bowl. Add the drained nuts and toss to coat thoroughly.

On the baking sheet, spread the nuts out in a single layer. Bake for 30 minutes. Stir with a spatula, spread the nus out again and bake 25 to 30 minutes longer, or until the nuts are dry.

Loosen the nuts from the baking sheet, then let them cool to room temperature on the sheet. Be sure to let the nuts cool completely and become crisp before putting them away. They can be stored for up to 1 month in an airtight container.