I let a few months pass in-between posts again. Like a lot of other people in this country, I have been trying to find healthy outlets for my anger, sadness, and disappointment in the election. I have been doing a decent amount of holiday baking. One day, I came home from work and just decided to start looking for craft projects online. If nothing else, I figured it would be a nice distraction for me, and a way to channel my feelings into something creative. My mom, being a very crafty lady, is very happy about this.
Mr. K and I had a pretty rough autumn with both of my grandma’s dying within one month of each other. We flew to Minnesota for both funerals, and in between those trips we moved to a new apartment. The past few weekends have started to feel “normal” again, as we slowly return to our old weekend routines and attempt to create new ones. We moved to Harlem and we are both very excited about trying new restaurants and discovering all of the little gems that define our new neighborhood.
I am taking advantage of living in Manhattan again. Before we moved to Astoria, one of my favorite things to do on a Saturday was to go to a matinee and/or bring a book along and sit in a coffee shop and read. I did that last weekend and it felt so indulgent. It was a good reminder for me that I need to force myself out of the apartment on the weekends. Being around other people, and just being out in the world observing things, always helps my state of mind.
Word of caution: if you make these candied nuts, you might not be able to stop eating them. They are incredibly good, with the perfect combination of smoky, salty, and sweet. Don’t say I didn’t warn you!
Sugar-and-Spice Candied Nuts
Adapted from Smitten Kitchen
1/3 cup dark-brown sugar
1/3 cup white granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon of hot smoked paprika
1 teaspoon ground cinnamon
1 pound walnut or pecan halves
1 egg white, room temperature
1 tablespoon water
1. Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
2. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
3. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
4. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.