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From the Kitchen of…Cheryl Slocum, Senior Food EditorA 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.

Cheryl Slocum
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
5 mins
total:
30 mins
Yield:
Serves 12 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

146 calories; fat 12g; saturated fat 1.2g; mono fat 5.7g; poly fat 2.7g; protein 4g; carbohydrates 8g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 108mg; calcium 27mg.
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