LCBO Food and Drink Holiday 2016

QUICK & EASY  PARTY SNACKS

Salty, sweet, smoky and spicy, these crunchy nuts are the perfect nibble for the first round of cocktails. They also make a terrific hostess gift. Chipotle powder is made from red jalape- ños that have been smoked dried. You could substitute cayenne pepper for chipotle, but SWEET AND SPICY MIXED NUTS

use less as it delivers more heat. ¼ cup (60 mL) granulated sugar ¼ cup (60 mL) dark brown sugar 1 tsp (5 mL) smoked paprika ¾ tsp (4 mL) ground chipotle powder ¾ tsp (4 mL) fine sea salt 1 large egg white

1 cup (250 mL) whole almonds 1 cup (250 mL) pecan halves 1 cup (250 mL) raw, unsalted cashews 1 Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. 2 In a small bowl, mix sugars, paprika, chipo- tle powder and salt until evenly distributed. 3 In a large mixing bowl, whisk egg white until frothy. Stir in nuts until evenly coated. Sprinkle sugar mixture over nuts. Stir to coat evenly. Place nuts in single layer on prepared sheet. 4 Bake nuts on middle rack until browned and fragrant, 30 to 35 minutes. Remove from oven. Cool completely, carefully breaking nuts apart as they cool. Store in an airtight con- tainer in a cool, dry place for up to 1 week. Makes about 4 cups (1 L)

WHAT TO SERVE Alvear Medium Dry Montilla-Moriles LCBO 112789, $12.75 Domaine Pinnacle Ice Cider LCBO 94094, 375 mL, $25.65

190  FOOD & DRI NK HOLIDAY 2016