Spiced Nuts http://cheffly.com/recipe.php?id=101
These sweet, spicy, slightly salty nuts will keep in an airtight container up to 2 weeks.
- 2/3 c. sugar
- 2 t. kosher salt
- 2 t. ground cinnamon
- 1 1/2 t. chili powder
- 1/2 t. ground allspice
- 1/2 t. cayenne
- 1 egg white
- 4 c. mixed nuts (use favorite ones!)
Ingredients
Directions
Preheat oven to 300 degrees. Line baking sheet with parchment paper. Whisk sugar, salt and spices in small bowl. In large bowl, whisk egg white until light and frothy. Add nuts and toss until evenly coated with egg white. Sprinkle sugar and spice mixture over nuts and toss to combine well.
Spread nuts in a single layer on baking sheet. Bake until dry, about 40-50 minutes, stirring once or twice. Cool to room temperature before storing in airtight container.
Spread nuts in a single layer on baking sheet. Bake until dry, about 40-50 minutes, stirring once or twice. Cool to room temperature before storing in airtight container.