p37 alive

Alive November 2016

n o v e m b e r 2 0 1 6 A L I V E E A S T B A Y 37 1. Preheat the oven to 325° F. Line a half-sheet pan with a silicone baking mat, parchment, or foil and spray with no-stick cooking spray. In a large bowl, whisk together the egg whites and water until foamy. Add the walnuts, stirring gently to coat well. Scrape the mixture into a colander in the sink and let drain for 5 minutes. Wipe the mixing bowl dry with paper towels. 2. In the same bowl, combine the brown sugar, granulated sugar, salt, cayenne, cinnamon, and nutmeg. Stir to blend. Add the walnuts and vanilla and toss to coat well. 3. Spread the walnuts in a single layer on the prepared baking sheet. Bake, stirring 3 or 4 times, until fragrant and nicely browned, about 30 minutes. (Watch carefully so they do not burn.) Transfer the baking sheet to a cooling rack. If any of the nuts are stuck together, carefully use a fork to separate them. Let the nuts cool completely. Serve at once, or store in an airtight container at room temperature for up to 1 month. Makes about 4 cups. * It is best to use only pure cane sugar here. Less expensive store brands are often blended with beet sugar that makes the caramelization process difficult, if not downright impossible. The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800- 949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!


Alive November 2016
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