Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cinnamon Sugar-Spiced Walnuts and Pistachios with Dried Cranberries
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 312
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 142 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: about 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 312
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 142 mg
Ingredients
Directions
- Mix 1 1/2 teaspoons salt, the sugar, cinnamon, ginger, allspice, cloves and nutmeg in a small bowl; set aside.
- Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the walnuts and pistachios. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.
- Add the cranberries to the nut mixture; toss to combine.
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