Sweet and Salty Roasted Nuts
—Not On Website, Snacks
Ingredients
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
Directions
Instructions Checklist
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.
Notes
Tip: If using a sugar substitute, choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar. Nutrition Per Serving with sugar substitute: same as below, except 200 calories, 11 g carb., 2 g sugar.
Nutrition
206 calories; 16 g total fat; 3 g saturated fat; 72 mg sodium. 13 g carbohydrates; 4 g sugar; 7 g protein