These are a great munchy snack or treat. I made these and kept them in a mason jar on the kitchen table for all the roomies. It is a great guiltless nibble. I had a handful one morning on my way out the door when I didn’t have time to eat breakfast. Another night I was at the table with roommates online shopping and we had some for dessert. It would also be great to have around the house as accompaniment to appetizers for a dinner partay.
The recipe is very versatile as well. I didn’t want the nuts too sweet or too spicy. They, to me are a great basic balance. If you want nuts with a kick, double the amount of chili powder, but if you want super sweet nuts, then remove the chili powder and be generous with the coconut sugar.
Let me know how your nuts come out!
P.S. I got belay certified yesterday! Yippeee! I can go rock climbing now and not have to go with 2 friends that are both belay certified and feel like the helpless 3rd wheel along for the ride but doesn't have her license to split the driving duties! ha!
Makes: 2 cups of nuts
Prep time: 4 minutes
Cook time: about 20 minutes + additional cooling time
- 1 Cup almonds
- 1 Cup walnuts*
- 1 teaspoon ground cinnamon
- ½ teaspoon chili powder
- ½ teaspoon of allspice
- 3 tablespoons coconut sugar
*You can use any kind of nuts you prefer!
1. Whisk egg white in a large bowl and mix in spice
2. Mix in the sugar evenly
3. Fold in the nuts and evenly coat them
4. Place the nuts on a lined baking sheet with parchment paper. Don’t pour the leftover egg white and spices mixture over the nuts on the pan unless you do not care if the nuts come out clumpy. If you’d like the nuts to look prettier than mine in the picture, then leave the remainder of the mixture behind.
5. Bake at 300 degrees for 10 minutes, flip the pan 180 degrees and pop it in for another 10 minutes. The nuts should be dry and crispy, but not burnt.
6. Wait to eat them until after they have cooled so that the seasonings can further harden on the nuts.