Photo: Iain Bagwell; Styling: Heather Chadduck
Two kinds of sugar sweeten this happy hour munchie. Buy shelled nuts to save time.
Makes 6 cups
Total time: 2 Hours, 5 Minutes
2 egg whites
2 pounds assorted whole, raw nuts, shelled
1 tablespoon kosher salt
1 tablespoon light brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
Preheat oven to 350°. Whisk egg whites in a large bowl until foamy. Toss nuts with whites. Stir together salt and next 7 ingredients; sprinkle over nuts, and toss to coat. Bake nuts in a single layer in a 17- x 11-inch jelly-roll pan 25 to 30 minutes or until toasted and fragrant, stirring occasionally. Cool on a wire rack (about 1 hour). Store in airtight containers up to 1 week.