Dried cranberries add a slightly sweet touch to mixed nuts coated with paprika, dry mustard and cinnamon.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 3 tablespoons sugar
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons minced fresh thyme
- 3/4 teaspoon ground mustard
- 1/4 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- Vegetable oil, for oiling the baking sheet
- 1 large egg white
- 1 cup unsalted raw cashews
- 1 cup unsalted raw peanuts
- 1 cup unsalted raw pecans
- 1 cup unsalted raw walnuts
- 1 cup dried cranberries
Instructions
- For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the cranberries and transfer to a large bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 310 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 139 mg |