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Brown Sugar-Spiced Nut Mix

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 5 mins
Total time 30 mins
Yield

Serves 12 (serving size: 2 tablespoons)

From the Kitchen of…Cheryl Slocum, Senior Food Editor A bowl of nuts in their shells was a coffee table staple for Thanksgiving snacks when Cheryl was young. "Operating the nutcracker was a real draw for us little kids," she says, "but our tastes have evolved to this sweet-hot crispy mix." Achieve a bronzelike patina on these candied nuts by keeping a close watch near the end of their roasting time. Too long and they'll overdarken and take on a bitter flavor.

Ingredients

  • 6 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cardamom
  • 1 egg white
  • 2 teaspoons canola oil
  • 1 teaspoon Worcestershire sauce
  • 1 cup raw pecan halves
  • 1/2 cup raw whole almonds
  • 1/3 cup raw shelled pumpkinseeds
  • Cooking spray

Nutrition Information

  • calories 146
  • fat 12 g
  • satfat 1.2 g
  • monofat 5.7 g
  • polyfat 2.7 g
  • protein 4 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 108 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingre­dients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.

  3. Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.