Total Time1 hour 10 minutesPrep Time10 minutesCook Time1 hour

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A collection of nuts, spices, sage and orange zest, this easy dish can serve as a holiday appetizer or gift alike. Fennel, cumin and black pepper add complexity when crushed. Use whatever collection of nuts and seeds you like; the idea is to have balanced and contrasting textures. The fragrant aroma from the baked nut mix will linger in your kitchen and offer warmth and comfort for the cold days ahead.

Featured in: 3 Easy Holiday Snacks to Kick Off Any Holiday Party

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Yield:About 4 cups

• 3oranges
• 2egg whites, beaten (see Tip)
• ¼ teaspoon cream of tartar
• 1teaspoon fennel seeds
• 1teaspoon cumin seeds
• 1teaspoon black peppercorns
• ½teaspoon fine sea salt, plus more to taste
• 1tablespoon fresh sage leaves, cut in half lengthwise and finely chopped
• 4cups raw, unsalted whole nuts or seeds (any combination walnuts, almonds, pecans, pepitas, cashews, sesame seeds or flaxseeds)

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

280 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Using a sharp knife, remove the orange skin above the flesh, avoiding the bitter white pith as possible. Squeeze the oranges into a small bowl, straining out the seeds. Mince the zest and set aside. 1.

Step 2

Line a baking sheet with a silicone mat or parchment. Heat oven to 300 degrees. In a large mixing bowl with a large whisk or handheld mixer or in the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar until the egg whites form stiff peaks, about 10 minutes (see Tip). 1.

Step 3

In a mortar and pestle or a spice grinder, crush the fennel, cumin, black pepper and salt, about 2 minutes. The spices should be broken and fragrant with whole pieces still visible. Add in the citrus zest and sage, and stir to combine, about 1 minute. 1.

Step 4

Add the nuts to the egg whites and gently stir until coated and combined. Add the spice mix. The egg whites will slightly deflate, but this will not affect the outcome. 1.

Step 5

Transfer the nut mixture to the prepared baking sheet and spread in an even layer. 1.

Step 6

Cook, rotating the sheet and stirring halfway through, about 11 minutes. The nuts should be very fragrant and dry to the touch. Taste and adjust with additional salt if necessary so it feels balanced. Spread again in an even layer and continue to roast for another 13 minutes.Remove and cool, 20 minutes. 1.

Step 7

Once cool enough to handle, break up any clusters. The nut mix can be stored once cool in an airtight container for up to 7 days.

Tip

• First whisking the egg whites helps prevent the cream of tartar from clumping and sticking to the bowl.

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