1. Preheat oven to very slow 250. Whisk egg white and water
in medium size bowl until foamy. Stir in nuts; mix well. Pour
into sieve; drain 3 min.
2. Combine sugar, salt, cinnamon, ginger,allspice and
coriander in bag, shake to mix. Add drained nuts, shake well to
coat. I use small amounts at a time. Spread nuts out on large
cookie sheet thinly.
3. Bake 15 min at 250. Stir and spread out again. Lower oven temp to 225. Bake,
stirring occasionally, 1hour and15 min or until nuts are
well dried and crispy. (Midway through baking, switch positions of pans if using 2 oven
racks.) Turn off oven; let nuts cool with oven door open.
4. Cool nuts completely at room temp. Store in airtight container. Nuts can be
refrigerated for several weeks, or frozen for 6 months....good luck with that!
Originally Submitted
12/17/2014
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