A healthy version to shop-bought alternatives!
I love making gifts for Christmas and these nuts are an easy crowd pleaser!
You can make ahead of time and store in an air tight box until needed.
I use sterilised jars as a gift container (you can easily decorate if you want).
Ingredients
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 cup coconut sugar
2 egg whites----or sub in 2tbsp of coconut oil for an egg free version
1 tablespoon water
6 cups raw, unsalted nuts such as walnuts, pecans, almonds cashews, macadamias, pistachios
Instructions
Preheat oven to 180C. Line a baking tray with parchment paper and set aside.
In a medium bowl, combine the sugar, cayenne, cumin, cinnamon, ginger and salt until well blended.
In a large bowl whisk the egg whites and water together until very frothy and foamy.
Add the nuts and toss with a large rubber spatula to coat completely with egg wash. The egg should coat the nuts, without having extra egg white at the bottom of the bowl. If there’s additional egg white mixture pooling in the bowl after coating the nuts, add another 1/2 to 1 cup of nuts and toss again until well coated.
Add spice blend and toss to coat nuts completely with the spatula. All the spice mixture should adhere to the nuts without having leftover spice in the bottom of the bowl. Continue to toss until all of the spice mix coats the nuts.
Spread nuts in a single layer on the sheet pan. Bake for 10 minutes then stir or flip the nuts and re-spread them into a single layer again. Bake an additional 10 minutes until nuts are toasted, fragrant and crisp. Cool on the sheet pan. Nuts will get crisper as they cool.
Store in a airtight container.
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