• 1 Rating

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

Source: Better Homes and Gardens
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 18 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 399 mg sodium. 232 mg potassium; 18 g carbohydrates; 1 g fiber; 7 g sugar; 6 g protein; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 2 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0