Sweet and Spicy Nuts

Vary the spiciness of these snack or appetizer nuts by increasing or decreasing the cayenne pepper.

Sweet and Spicy Nuts Enlarge Image
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Makes:
12 servings
Serving Size:
1/3 cup
Yields:
4 cups
Prep:
10 mins
Bake:
35 mins 300°F
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Sweet and Spicy Nuts

Ingredients
1
egg white
1
tablespoon water
1
pound raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups)
1/3
cup sugar
2
teaspoons salt
1 1/2
teaspoons ground cumin
1
teaspoon paprika
1
teaspoon ground coriander
1/2
teaspoon cayenne pepper
1/4
teaspoon ground ginger

Directions

  1. Preheat oven to 300 degrees F. In a medium bowl beat egg white and water until frothy. Add nuts and toss to coat. Transfer to a wire mesh sieve; drain nuts for 5 minutes.
  2. Meanwhile, in a large plastic bag combine the sugar, salt, cumin, paprika, coriander, cayenne pepper, and ginger. Add the nuts; shake well to coat with the spice mixture. Spread nuts evenly in an ungreased 15x10x1-inch baking pan.
  3. Bake for 35 to 40 minutes until nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven; transfer to a sheet of foil. Cool completely. Break nuts apart. Store in airtight bag or container at room temperature up to 5 days or freeze up to 3 months. Makes 4 cups (twelve, 1/3 cup servings).

From the Test Kitchen

Test Kitchen Tip:

To vary spiciness of these nuts, increase or decrease the cayenne pepper.

Nutrition Facts

(Sweet and Spicy Nuts)
    Per serving:
  • 242 kcal cal.,
  • 18 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 399 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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