Vanilla-Spice Nuts

Photo: Sang An; Styling: Christina Wressel

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.

Yield: 24 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 9.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.9g
  • Carbohydrate: 4.5g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 83mg
  • Calcium: 16mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. 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.
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