Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This easy recipe is a little sweet and a little spicy. Make a big batch to have around for the holidays, cocktail parties, game day, and family get-togethers.
- 2 1/2 cups mixed nuts unsalted
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp chile powder
- 1/4 tsp allspice
- 1/2 tsp cumin
- 1 3/4 tsp cayenne
- 1 egg white
Preheat oven to 300 degrees
Beat the egg white with a whisk until soft and foamy. Add sugar, salt and spices and whisk until well-combined.
Fold in the nuts until completely coated with the egg and spice mixture.
Line a baking sheet with parchment paper. Spread nuts in a single layer on parchment.
Bake for 15 minutes. Remove from oven, and using a spatula, scrape up the layer of nuts and flip them over and around, making sure to separate clusters and spread them out in a single layer again on the parchment.
Reduce heat to 250 degrees, return baking sheet to oven, and continue to cook for 10 to 15 minutes, ensuring that nuts are roasted and moisture from the egg white is gone.
Carefully transfer the parchment paper to a wire rack to cool completely. Remember the nuts are coated in hot sugar so watch your fingers. Store nuts in a resealable bag or plastic container until time to serve.
Tips and Tools
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- You can store spiced nuts up to 3 weeks in an airtight container, so go ahead and make a big batch! Be sure to keep them in a cool, dry place so they don't get sticky.
- If you'd like to freeze these spiced nuts, place them in an even layer on a parchment-lined baking sheet and put them in the freezer. Once hardened, transfer them to an airtight container and they'll keep for a few months.
Calories: 237kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Sodium: 244mg | Potassium: 227mg | Fiber: 3g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg