Alison's Sweet and Spicy Mixed Nuts
Author: Nicole
Ingredients
  • 1 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coarsely ground black pepper
  • ¼ to ½ teaspoon cayenne pepper
  • 6 cups (about 20 ounces) unsalted mixed nuts (pecans, almonds, walnuts, etc.)
  • 2 large egg whites, beaten until frothy
Instructions
  1. Preheat oven to 325°F.
  2. Spray two baking sheets or pans with nonstick spray.
  3. Mix sugar, salt and spices in large bowl. Stir in nuts.
  4. Stir in egg whites and coat well.
  5. Divide mixture between two baking sheets and spread into a single layer.
  6. Bake until pecans are golden and almost dry, stirring occasionally, about 20-25 minutes.
  7. Remove from oven and cool.
  8. Store in an airtight container for up to two weeks.
Notes
* If they're a bit moist when they come out of the oven, that's fine as they dry as they cool. You may need to break them up a bit.
* Nuts freeze well in a ziplock bag for a few months.
* Recipe can be doubled or tripled, but you'll likely need to cook them in batches.
Recipe by Riegl Palate at https://www.rieglpalate.com/alisons-sweet-and-spicy-mixed-nuts/