I made these nuts as a topping for ice cream, but they would be pretty good topping just about anything. Crunchy, toasty and slightly sweet with just a hint of salt—they incapsulate all of the best parts of granola. Go get yourself some nuts and whip these up. You won’t regret it.
Granola-Coated Walnuts and Pecans, from Smitten Kitchen
1 1/2 cups rolled oats
1/2 cup flaked coconut
1/4 cup pepitas, pumpkin seeds or sunflower seeds
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
a few pinches of kosher or sea salt
1 egg white
2 teaspoons water
4 cups walnuts and/or pecans (I did a combo)
Preheat oven to 300 degrees. Line two baking sheets with tinfoil.
In a food processor, process oats, coconut, pepitas, brown sugar, cinnamon and salt until well chopped. Don’t overprocess though; it shouldn’t be powdery.
In a large bowl, whisk the egg white and water together. Toss the nuts in the egg white mixture. Pour the granola mixture into the bowl of nuts. Use your hands to gently stir to coat all of the nuts.
Pour onto the baking sheets and spread into a single layer. No need to separate the nuts apart – you can do that after baking. Pour any granola mixture that didn’t adhere to the nuts over the top of them. Bake for 20 – 30 minutes, tossing once while cooking, until the nuts are nice and toasty. Let cool and then break larger chunks apart.
Top your ice cream with them, or your yogurt, or your oatmeal or just eat them plain—these are pretty much irresistible, hence the double batch.