Savory Holiday Nut Mix

Preparation

1. Step 1

   Using a sharp knife, remove the orange skin above the flesh, avoiding the bitter white pith as possible. Mince the zest and set aside. (Save peeled oranges for another use.)

2. 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).

3. 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.

4. 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.

5. Step 5

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

6. 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.

7. 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.