Spicy seasonings add a bit of zing to roasted nuts for an appetizer that's perfect for any occasion.
Ingreadient
- 1 egg white
- 1 tablespoon water
- 4 cups raw whole cashews, whole almonds, walnut halves, and/or pecan halves
- 3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar (see Tip)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- ⅛ teaspoon cayenne pepper
Direction
- Preheat oven to 300 degrees F. In a medium bowl, combine egg white and water; beat with a fork until frothy. Add nuts; toss to coat. Let stand for 5 minutes.
- Meanwhile, in a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts; shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan.
- Bake for 35 to 40 minutes or until nuts are toasted and coating is dry, stirring twice. Transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
