Bring a little heat to this snack by adding 1/4 teaspoon ground red pepper to the spice mix. Turning the oven off before returning the spice-coated nuts to the oven ensures they won't overtoast. Prepare up to one week ahead, and then store nuts in an airtight container at room temperature.
1 tablespoon vanilla extract
1 large egg white
1 cup sliced almonds
1 cup pecan halves
1 cup macadamia nuts
1/4 cup sugar
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
How to Make It
Preheat oven to 325°.
Combine 1 tablespoon vanilla extract and egg white in a large bowl, stirring with a whisk until foamy. Stir in nuts. Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat. Place nut mixture on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes. Remove pan from oven. Turn off oven. Toss nuts, and break large pieces apart. Return pan to oven, and leave pan in oven for 10 minutes. Cool to room temperature.
Delicious glazed nuts! I cut the salt in half, though, because I prefer a sweeter-tasting nut and a full teaspoon of salt is too much.
These nuts can also be made using Splenda in place of sugar. They are slightly less crunchy but still very flavorful and delicious, and perfect for my non-sugar-eating family members.
Like other reviewers, I have tried subbing walnuts for macadamia nuts and whole almonds for sliced. I recommend sliced because they have a crisper texture when glazed, but the walnut substitution seems fine. Just half almonds and half pecans works well, too. Macadamias are so expensive.
Very good! Sweet, spicy and easy. Used all whole nuts that I had on hand (almonds, pecans and walnuts). Had them at my Christmas Eve party and had several requests for the recipe. Great snack for me at work - not much added sugar and no added fat. Thanks!
These nuts are DELICIOUS! I made them for my holiday goody plates this year and they were the perfect addition. Just enough sweetness, spice and heat (I did the red pepper option) and very easy to make. Yum!