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

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
bake:
35 mins
total:
45 mins
Servings:
12
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

Test Kitchen Tip:

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

Nutrition Facts

242 calories; fat 18g; saturated fat 3g; carbohydrates 18g; mono fat 10g; poly fat 3g; insoluble fiber 1g; sugars 7g; protein 6g; vitamin a 97.2IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; sodium 399mg; potassium 232mg; calcium 20.2mg; iron 2.3mg.
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