| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 1 quart |
Ingredients
- 1 egg white
- 1/4 cup sugar
- 1 1/2 teaspoons ras el hanout (Moroccan spice blend)
- 1 teaspoon kosher salt
- 3/4 cup cashews
- 3/4 cup pecan halves
- 3/4 cup pistachios
- 3/4 cup walnut halves
Instructions
- Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, ras el hanout and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway. Cool and store in an airtight container for up to two weeks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 604 |
| Total Fat | 50 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 256 mg |
Reviews
I have made this recipe a couple of times this year and will be making it again to give as hostess gifts. We love the spice so much, I doubled it.
Had bought the ras el hanout for another recipe (I forgot which recipe). Saw this spiced nut recipe calling for it. Tried it. Delish. Nice flavor. Crunchy nuts. Will make again.
Absolutely love this recipe for spiced nuts! It will be making its second appearance at our Thanksgiving feast. Last year it was a huge hit and has been since used for baby showers, teas, and other festive celebrations. By whim, I do occasionally alter the nuts I use. This time I am using filberts rather than walnuts.
Wonderful variety of spice in this one. Delicious and a change from the ordinary sweet/savory nuts we always have.