Sweet and Spicy Nuts
Recipe from
Better Homes and Gardens
Vary the spiciness of these snack or appetizer nuts by increasing or decreasing the cayenne pepper.
Servings:
4 cups
Prep Time:
10 mins
Total Time:
45 mins
Ingredients
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1egg whitesee savings
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1 Tbsp.watersee savings
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1 lb.raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups)see savings
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1/3 cupsugarsee savings
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2 tsp.saltsee savings
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1-1/2 tsp.ground cuminsee savings
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1 tsp.paprikasee savings
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1 tsp.ground coriandersee savings
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1/2 tsp.cayenne peppersee savings
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1/4 tsp.ground gingersee savings
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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
Per serving: 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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