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- 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
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).
- To vary spiciness of these nuts, increase or decrease the cayenne pepper.
- Servings Per Recipe 12,
- cal. (kcal) 242,
- Fat, total (g) 18,
- sat. fat (g) 3,
- carb. (g) 18,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 7,
- pro. (g) 6,
- vit. A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 399,
- Potassium (mg) 232,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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