Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light December 2010

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Credit: Sang An; Styling: Christina Wressel

Recipe Summary

Yield:
24 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

108 calories; fat 9.6g; saturated fat 1.1g; mono fat 6.3g; poly fat 1.5g; protein 1.9g; carbohydrates 4.5g; fiber 1.3g; iron 0.3mg; sodium 83mg; calcium 16mg.
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