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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Just found this recipe in Good Housekeeping and I had to save it...and share it. Ingredients:
1 cup sugar |
2 teaspoons salt |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon ground red pepper (cayenne) |
1 large egg white |
6 cups unsalted walnuts or 6 cups pecans or 6 cups natural almonds or 6 cups unsalted cashews |
Directions:
1. Preheat oven to 325°f.
2. Grease two 15 1/2 x 10 1/2 jelly-roll pans.
3. In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
4. In large bowl, with wire whisk, beat egg white until foamy.
5. Stir nuts into egg white.
6. Add sugar mixture; toss until nuts are thoroughly coated.
7. Divide nut mixture between prepared jelly-roll pans, spreading evenly.
8. Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
9. With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
10. Store nuts in tightly covered container at rool temperature up to 1 month.
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