Whether you’re looking for the perfect Christmas gift to give or you just need a special snack to serve at your next get-together, these roasted nuts fit the bill!
Preheat oven to 300 degrees. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coat. Spread nuts in a single layer on a baking sheet lined with parchment or waxed paper. Bake for 30 minutes, stirring occasionally. Remove from the oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in an airtight container.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
by Brittny Lyle in
Appetizers
Prep: Cook:
Serves: 4 Level: Easy
by Anna Phillips in
Appetizers
Prep: Cook:
Serves: 6 Level: Easy
10 Comments
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kayceebeebee on 5.10.2010
I made this with almonds and it was very good. I took it to a party at the cabin over the weekend and everyone like the recipe alot.
bacey on 11.24.2009
These are very good — sweeter than other nuts I’ve made, which is perfect for the in-laws. I used less salt than the recipe calls for, and all pecans.
sdchen on 11.23.2009
I just made this recipe…twice. I am going to put these out in small cups as appetizers for Thanksgiving dinner. I made the recipe once using cashews and I cut the cayenne to 1/4 tsp. since we are spice weenies. I made the second batch with pecans and did not put in any cayenne at all. Instead of cayenne I added 1 tsp of vanilla powder. I had planned for the pecans to go to the kids but they seem to like the cashews just fine. Awesome recipe! My neighbor just came over and she could not stop eating these.
jpsova on 11.22.2009
I make this same recipe but add dried cranberries.
tkehle on 11.22.2009
Made these last night…they are SO SO GOOD! Sweet and then the spice hits you at the end. We might add more spice next time around, but this recipe is a keeper!! Thanks Karly!