Candy and Spicy Nuts

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1 cup sugar

2 teaspoons salt

1 teaspoon floor cumin

1 teaspoon floor cinnamon

1 teaspoon coarsely floor black pepper

⁄ 2 teaspoon floor pink pepper (cayenne)

1 massive egg white

6 cups uncooked unsalted nuts, similar to walnuts, pecans, pure almonds, and/or cashews


1. Preheat oven to 325°F. Grease two 15 ⁄ 2″ by 10 1 ⁄ 2″ jelly-roll pans. 

2. In small bowl, mix sugar, salt, cumin, cinnamon, black pepper, and pink pepper; stir till blended.

In massive bowl, with wire whisk, beat egg white till foamy. Add nuts to egg white; stir to coat evenly.

Add sugar combination; toss till nuts are totally coated.

3. Divide nut combination between ready jelly-roll pans, spreading evenly. Bake, stirring twice throughout baking, till golden brown and dry, 25 to 27 minutes. With slotted spoon, switch nuts to waxed paper; unfold in single layer. Cool. Retailer in hermetic container at room temperature as much as 1 month. Makes about 8 cups. 

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