Preheat over to 300 degrees. Beat egg white until
soft and foamy. Combine all remaining ingredients,
except nuts. Whisk into egg white. Stir in nuts
until well-coated; spread mixture in single layer
onto ungreased baking pan lined with parchment
paper.
Bake nuts for 15 minutes; remove from oven. Using a
metal spatula, toss, stir and separate nuts. Reduce
oven to 250 and return nuts to bake until medium-
brown (about 10 minutes). Remove from oven; toss and
stir again.
Place baking pan on wire rack to cool. They will
crisp as they cool. Break up any stuck together.
Store in airtight container at room temperature up
to 2 weeks.
Originally Submitted
7/23/2014
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