📝 About This Recipe
Elevate your snacking experience with these deeply savory, oven-roasted nuts featuring a handcrafted onion salt that balances sweet allium notes with a sharp mineral finish. This recipe transforms humble pantry staples into a sophisticated appetizer by utilizing a dual-stage roasting process that ensures the seasoning clings to every crevice. The result is a crunch that resonates with the warmth of toasted pecans and the buttery richness of cashews, all unified by a fragrant, umami-rich onion crust.
🥗 Ingredients
The Nut Base
- 1 cup Raw Whole Almonds (skin-on for better texture)
- 1 cup Raw Pecan Halves (fresh and plump)
- 1 cup Raw Cashews (unsalted and whole)
- 1/2 cup Walnut Halves (optional but adds great earthy depth)
Handcrafted Onion Salt Seasoning
- 2 tablespoons Flaky Sea Salt (Maldon or similar high-quality flake)
- 1 tablespoon Toasted Onion Powder (ensure it is fresh for maximum aroma)
- 2 teaspoons Dried Minced Onions (pulsed briefly in a spice grinder for a finer texture)
- 1/2 teaspoon Garlic Powder (to round out the savory profile)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 teaspoon Light Brown Sugar (to encourage caramelization)
The Binding Agent
- 1 large Egg White (at room temperature)
- 1 teaspoon Water
- 1 tablespoon Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Fresh Rosemary (very finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even heat distribution.
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2
In a small spice grinder or mortar and pestle, combine the flaky sea salt, toasted onion powder, dried minced onions, garlic powder, smoked paprika, and brown sugar. Pulse or grind until the mixture is uniform but still retains some texture from the salt flakes.
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3
In a large stainless steel mixing bowl, whisk the egg white and one teaspoon of water together until they become very frothy and light, which should take about 1-2 minutes of vigorous whisking.
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4
Slowly drizzle the melted butter into the egg white mixture while continuing to whisk gently until fully incorporated.
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5
Add the raw almonds, pecans, cashews, and walnuts to the bowl. Use a large rubber spatula to fold the nuts into the egg white mixture until every single nut is thoroughly and evenly coated.
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6
Sprinkle about three-quarters of your prepared onion salt seasoning and the minced rosemary over the wet nuts. Toss again until the seasoning is distributed evenly across the batch.
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7
Spread the nuts in a single, even layer on the prepared baking sheet. Ensure they are not crowded; use two sheets if necessary to avoid steaming.
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8
Place the tray in the center of the oven and roast for 10 minutes. You should begin to smell a nutty, toasted aroma.
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9
Remove the tray from the oven and use a metal spatula to stir and flip the nuts. This ensures the underside roasts properly and the seasoning doesn't burn.
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10
Return to the oven for another 10-12 minutes. Watch closely during the final minutes; the nuts are done when they are golden brown and the coating looks dry and matte.
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11
Remove from the oven and immediately sprinkle the remaining onion salt over the hot nuts. This 'finishing' layer provides a bright hit of flavor.
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12
Allow the nuts to cool completely on the baking sheet. They will become much crunchier as they reach room temperature. Resist the urge to snack on them while hot!
💡 Chef's Tips
Always start with raw, unsalted nuts to maintain total control over the sodium levels and flavor profile. If you notice the nuts browning too quickly, lower the oven temperature to 300°F and extend the time by 5 minutes. The egg white is the secret to a 'professional' finish; it acts as a glue for the spices without adding heavy fats. Store the cooled nuts in an airtight glass jar for up to two weeks; avoid plastic containers which can trap moisture and cause staleness. For a spicy kick, add 1/4 teaspoon of cayenne pepper to the onion salt mixture.
🍽️ Serving Suggestions
Pair these savory nuts with a crisp, cold Pilsner or a dry Sparkling Wine to cut through the richness. Serve alongside a sharp aged Cheddar or a creamy Gouda on a charcuterie board. Crush a handful of the finished nuts and use them as a crunchy topping for a roasted butternut squash soup. Include them in a small bowl as a sophisticated bar snack during cocktail hour. Package them in cellophane bags with a ribbon for a thoughtful, homemade host gift.