This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Fennel Roasted Walnuts and Almonds

2 tablespoons fennel seeds
⅓ cup sugar
2 teaspoons salt
¼ teaspoon freshly ground black pepper
1 egg white
2 cups almonds
2 cups walnut halves

Heat oven to 250˚.

Line a baking sheet with parchment paper and lightly spray with nonstick spray.

In a skillet, over medium-high heat, toast the fennel seed until fragrant, about 3 minutes.

Using a spice grinder or coffee grinder, finely grind fennel seed and remove to a medium mixing bowl. Add sugar, salt and pepper, and mix thoroughly.

In a large bowl, whisk egg white until frothy. Add the nuts and toss to coat evenly. Toss the nuts with the egg mixture and then mix in the spices, stirring to coat thoroughly.

Spread the nuts onto the parchment-lined sheet tray into a single layer. Roast about 20 minutes. Stir and roast about another 20 minutes, until nuts are golden.

Remove pan from the oven and stir the nuts, but do not remove nuts from the sheet tray. As the nuts cool completely, they will become crisp.

Store in an airtight container for up to two weeks.