Sopaipilla Roasted Nuts
In college, my sister and I would frequent a local restaurant called Caliente Grille. It had a Chipotle vibe, only better. They served delicious salads, bowls, burritos, and tacos - often with a side of stand-up comedy some nights. Sometimes we would find a coupon for an order of Sopaipilla printed on our receipts, so we would stick around for dessert. This was my first time trying Sopaipilla, and I’ll never forget it. Cinnamon sugar on a fried tortilla and drizzled with honey - wow. Just wow. These flavors inspired another roasted nut recipe, and MAN did it turn out good! Fair warning - your house will smell like Teddy Grahams when these are baking, not that that is a bad thing. These are fantastic served on a kale salad with strawberries and feta or shoveled into your mouth as an afternoon snack.
Ingredients
1 egg white
1 1/2 cups cashews
1 1/2 cup pecan halves
1 cup roasted peanuts
4 tbsp. sugar
1 tsp. kosher salt
1 tsp. cinnamon
2 tbsp. honey
2/4 tsp. vanilla bean paste
Nonstick cooking spray
Recipe
Preheat the oven to 250 F. Line a large baking sheet with parchment paper and spray with paper with nonstick cooking spray.
In a large bowl, whisk the egg white until frothy.
Add the nuts and coat until you no longer see any egg white and the nuts are shiny. If you see more egg white, add a few more nuts.
Add honey and vanilla bean paste to the egg white coated nuts. Toss until the honey and vanilla bean paste is thorough coating the nuts.
In a separate medium bowl, whisk sugar, cinnamon, and salt until combined. Pour over the nuts and toss until evenly coated.
Spread the nuts onto the baking sheet in an even layer.
Bake at 250 F for 45 minutes.
Remove the nuts from the oven and let cool for at least 1 hour.
Break the nuts up into bite-sized pieces. Serve immediately or store in an airtight container for 1 week at room temperature.
