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Christmas

Sweet and Salty Spiced Nuts

by:
December  8, 2009
0
0 Ratings
  • Serves 3 cups
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

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Ingredients
  • 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.)
Directions
  1. Preheat oven to 300 degrees. mix spices together well.
  2. Pour egg white over nuts and mix well to coat thoroughly.
  3. Add spice mixture to nuts gradually, mixing well each time to ensure even coating.
  4. Spread nuts on a lined baking sheet and sprinkle with highest-quality salt, to taste.
  5. Bake for 15 minutes, toss, bake for another 15 minutes.
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4 Reviews

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charlotte.mcconnell.39 November 13, 2012
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.
Neering December 13, 2011
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.)
shoesthatilike November 14, 2011
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!
SueG January 2, 2010
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!