Yield
Makes 4 1/2 cups

How to Make It

Step 1

Combine first 5 ingredients in a large bowl. Whisk egg white in a separate bowl 1 minute or until foamy. Stir nuts into egg white. Stir together coated nuts and coconut mixture. Spread in a single layer on a greased jellyroll pan. Bake at 300° for 25 to 30 minutes or until golden brown. Cool in pan on wire rack. (Nuts will crisp as they cool.)

Step 2

Note: Store in an airtight container at room temperature up to 2 weeks.

Ratings & Reviews

2thcleaner's Review

2thcleaner
December 15, 2010
I made this for a gift exchange using raw almonds and it was a definite hit. I had everyone asking for the recipe. Very easy to make, too.

dawn1938's Review

dawn1938
August 13, 2010
Nuts are my favorite, with cheese being another favorite, but the food value in the nuts is better & the flavor great.