Sesame Crunch

Martha Stewart Living - - The Workbook -

1/2 cup coarsely chopped al­monds ¼ cup white sesame seeds 1 tea­spoon ground co­rian­der 1 tea­spoon sugar Kosher salt and freshly ground pep­per 1 ta­ble­spoon whisked egg white (from 1 large egg) 1. Pre­heat oven to 350°. Com­bine al­monds, sesame seeds, co­rian­der, sugar, 1/4 tea­spoon salt, and 1/8 tea­spoon pep­per in a bowl. Add egg white and stir to com­bine. Spread mix­ture into a sin­gle layer on a rimmed bak­ing sheet. 2. Roast, stir­ring once, un­til golden and crunchy, about 12 min­utes. If stick­ing to pan, scrape up with a spat­ula, then let cool com­pletely. Crunch can be stored in an air­tight con­tainer at room tem­per­a­ture up to 1 week. AC­TIVE TIME: 10 MIN. | TO­TAL TIME: 40 MIN. MAKES: 3/4 CUP

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