Sweet and Salty Spiced Nuts
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Author Notes: I developed this recipe after finding that so many "spiced nut" recipes either used a ton a sugar or a lot of fat (butter or oil). Because I use egg whites instead, the end product comes out not only very tasty - but healthier, too. Besides, the egg white makes a crisp shell on each like, almost like a candy coating. You can use any mix of nuts you like, and easily double or triple the recipe. - incrediblecrunchyflavor
Serves 3 cups
Spice Mix
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice or nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Nuts and Coating
- 3 cups roasted, unsalted mixed nuts
- 1 egg white, beaten
- extra salt for sprinkling (I prefer highest-quality here.)
- Preheat oven to 300 degrees. mix spices together well.
- Pour egg white over nuts and mix well to coat thoroughly.
- Add spice mixture to nuts gradually, mixing well each time to ensure even coating.
- Spread nuts on a lined baking sheet and sprinkle with highest-quality salt, to taste.
- Bake for 15 minutes, toss, bake for another 15 minutes.
- This recipe was entered in the contest for Your Best Edible Gift
Tags: gift, Holidays, salty, serves a crowd, spicy, sweet, travels well
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6 months ago charlotte.mcconnell.39
How long will these keep? I saw a similar recipe that said to use within 5 days of making which isn't enough of a shelf life for me to make and mail for the holidays.
over 1 year ago Neering
Made this as my secret Santa gift. It was easy-peasey and so yummy. I will make it again but will have to fight my son off as he can't stop eating it! (One adjustment made, I did add 1/4 tsp. good vanilla to the egg white.)
over 1 year ago shoesthatilike
These are such an easy hit for party snacks or as part of a cheese plate. I find the egg whites add a nice crunch and are a good coating alternative to butter. I'd make this again, for sure!
over 3 years ago SueG
I have had egg white-coated spiced nuts and found them to be divine. I love how easy the instructions are, too, because I will be pressed for time tomorrow, but I think I can squeeze this one in!