Floral SeparatorSweet And Salty Roasted Nuts

Add the nuts to the egg white mixture and toss to coat. Let it stand for 5 minutes. 

Meanwhile, in a large plastic bag, combine the brown sugar, cumin, chili powder, garlic salt, and cayenne pepper.

Add the coated nuts to the plastic bag and shake well to coat. Spread the coated nuts evenly in a 15x10x1-inch baking pan.

Bake for 35 to 40 minutes or until the nuts are toasted and the coating is dry, stirring twice during baking.

Transfer the nuts to a large sheet of foil and let them cool completely.

Store the cooled nuts in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Ingredients:

– 1 egg white – 1 tablespoon water – 4 cups raw whole cashews, whole almonds, walnut halves, and/or pecan halve – 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 – 1/8 teaspoon cayenne pepper

Directions:

1. Preheat the oven to 300 degrees F.

2. In a medium bowl, combine the egg white and water; beat with a fork until frothy.

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