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Barbecue Roasted Nuts

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 2 hrs, 5 mins
Yield Makes 6 cups
Two kinds of sugar sweeten this happy hour munchie. Buy shelled nuts to save time.


  • 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

How to Make It

  1. 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.