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Use these nuts in both sweet and savory dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They’re good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-spiced version or pumpkin pie spice to play up the autumn season. You can also add a tiny bit of ground red pepper to any of these flavor combos to add a spicy kick. The nuts make a great hostess gift or the perfect treat to include in a care package sent during college final exam season.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Greg Dupree

Recipe Summary

active:
10 mins
total:
1 hr
Yield:
Serves 20 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F.

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  • Whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes. Remove from oven; cool completely. Store nuts in an airtight container up to 1 week.

Nutrition Facts

132 calories; fat 10.6g; saturated fat 0.8g; mono fat 7.9g; poly fat 1.4g; protein 3g; carbohydrates 8g; fiber 2g; iron 1mg; sodium 62mg; calcium 26mg; sugars 6g; added sugar 5g.
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