| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 cups nuts |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 cups nuts |
Ingredients
- 1 large egg white
- 2 cups unsalted pecan halves
- 2 cups unsalted roasted cashews
- 1/2 cup sugar
- 1 tablespoon ground cumin
- 3/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- Kosher salt
Instructions
- Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
- Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 282 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 152 mg |
| Serving Size | 1 of 12 servings |
| Calories | 282 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 152 mg |
Reviews
AMAZING!! We only used pecans and it was an absolute hit! We doubled the batch that it calls for since we were having a huge Christmas party and the pecans were eaten up so fast. Highly recommended this recipe!
These are excellent! I didn’t have pecans, so I used a combo of walnuts, peanuts, and pepitas in their place, reducing the amount of cashews to 1 cup. I also used a New Orleans seasoning (omitted salt because the mix has salt in it), and added about 2 tsp of cinnamon. They seemed like they took forever to bake, but the result was worth it. They came out shiny and crispy, with just the right amount of sweet/salty. FIVE STARS — WILL MAKE AGAIN!
I made two cups for our holiday gathering of 12 people last year and they lasted all of about 15 minutes. I have two trays (4 cups) in the oven now. 🙂 These are excellent and a real crowd pleaser. Just be sure to hide them before serving as they are so addictive they tend to disappear before the party.
Always a hit with family and friends!
I double the recipe every time and add almonds and walnuts. Addictive!
Swap chili powder in place of the cumin, great sweet and spicy mix. Can easily do a lot of variations in seasonings/flavors with the egg white base. I love the airy crispiness it gives the roasted nuts. Yummy!
Great balance of flavor. Big hit with my family.
Amazing! They are excellent every time I make them, and they are different every time I make them.
So good! Very unique and yummy!
Wow, I totally love this recipe. The first time I made them I ate so many that I had to make another batch right away. I had found the first time that not all the spice stuck to the nuts so I got an idea to use coconut oil in the next batch, incorrectly thinking that it would make the nuts wet and therefore the sugar and spices would stick better. A lot of sugar and spice ended up at the bottom of the bowl. The next batch was for a Bake Sale at work (sealed in little packets. This time I used two egg whites and made sure to stir it all up like crazy. It worked very well as the nuts ended up perfectly coated with sugar and spices. The next batch after that I also used 2 egg whites and increased the cayenne by about half a teaspoon. It still could have used a bit more cayenne, but since it was for a Bake Sale I wanted to keep it a little tame, in order to appeal to a large audience.
This is easy and delicious. I double the recipe and use a heaping cup of Splenda instead of sugar. Works well with walnuts too