Sweet and Spicy Nuts

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



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Servings: 12
Serving size: 1/3  cup
Yield: 4 cups
Prep Time: 10 mins
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Ingredients
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    1   
    egg white
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    1   tablespoon 
    water
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    1   pound 
    raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups)
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    1/3  cup 
    sugar
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    2   teaspoons 
    salt
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    1 1/2  teaspoons 
    ground cumin
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    1   teaspoon 
    paprika
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    1   teaspoon 
    ground coriander
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    1/2  teaspoon 
    cayenne pepper
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    1/4  teaspoon 
    ground ginger

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).
Tip
  • Test Kitchen Tip: To vary spiciness of these nuts, increase or decrease the cayenne pepper.
Nutrition information
Per Serving: 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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