Sweet and Spicy Nuts

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


Sweet and Spicy Nuts


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Prep Time: 10 mins
Total Time: 45 mins
Servings: 4 cups
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Ingredients
 
savings in
 
  • 1    egg whiteOn Sale
  • 1  Tbsp.  waterOn Sale
  • 1  lb.  raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups)On Sale
  • 1/3  cup  sugarOn Sale
  • 2  tsp.  saltOn Sale
  • 1-1/2  tsp.  ground cuminOn Sale
  • 1  tsp.  paprikaOn Sale
  • 1  tsp.  ground corianderOn Sale
  • 1/2  tsp.  cayenne pepperOn Sale
  • 1/4  tsp.  ground gingerOn Sale

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).
4.
Test Kitchen Tip: To vary spiciness of these nuts, increase or decrease the cayenne pepper.

Nutrition information
Calories 242, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 399 mg, Carbohydrate 18 g, Total Sugar 7 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin C 0%, Calcium 2%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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