Keyboards that click when you type on them.
Neighbors who wave when they drive past.
The mockingbird singing on top our flagpole.
Cardinal’s (Hurry Birds) song: Hurreee, hureee, hureee, chip, chip, chip.
A good back scratch.
Dog’s tail wagging.
Black Walnut ice cream.
I’ve received so many requests for this snack recipe that I decided to give it to everybody. It’s perfect to make for any gift-giveaway occasion. And the good news - it’s healthier than cookies. Here it is. Enjoy!
SWEET AND ZESTY NUTS
Preheat oven to 250°, with oven rack in center position.
Spray large rimmed cookie sheet, or jellyroll pan liberally with cooking spray.
2 Egg whites
2 C Roasted and salted almonds
2 C Roasted and salted cashews
2 C Pecan halves or walnut halves, or - 1 C pecans and 1 C walnuts
1 C dried tart cherries (preferred) or cranberries (I’ve tried dried sweet cherries. The result will be slightly sweeter.)
1 1/2 C brown sugar
1 C white sugar
1 rounded teaspoon curry powder
1 tsp cayenne pepper
1/2 tsp cinnamon
In a large bowl, whisk egg whites until frothy. Add nuts and cherries and stir until coated.
In a small bowl, combine sugar, curry powder, cayenne pepper and cinnamon.
Sprinkle sugar and spice mixture over nuts and cherries and toss until coated. Arrange
mixture in a single layer on baking sheet. Bake for 45 minutes until golden and
fragrant, stirring gently about halfway through. Cool for at least one hour.
Using a spatula, remove nuts from baking sheet and separate into bite size pieces with those multi-purpose tools God gave you - your fingers.