Photo: Spiced Cocktail Nuts Recipe
Ingredients
- Vegetable cooking spray
- 2 egg whites
- 2 cups roasted and salted almonds
- 2 cups roasted and salted cashew nuts
- 2 cups walnut halves
- 3/4 cup sugar
- 2 tablespoons Madras curry powder
- 1 tablespoon ground cumin
- 2 1/2 teaspoons garlic salt
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Directions
Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
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By foodyjulie
Caledonia, WI
on January 13, 2013
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I am glad that I got some tips from everyone's reviews - the cumin would have been overpowering using the measurement in the recipe, also, my family (and myself are not big users of cardamom but the small bags in produce is a Great idea. As for the comment re: the expense of nuts I have had to throw away alot of nuts for one reason or another - more often than not because the amounts of spices are off for my taste - so mtgirlcooking give the rest of us a break, IT IS costly!! But, I have to say you can't beat a good mix nut recipe!- Wonderful for seasonal/special occasion gift. I always test run new recipes by making only 1/2 the recipe if possible too - easier on the wallet too if you don't end up liking it.
By KariSD
on January 13, 2013
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This is a great and healthy snack to serve at parties or to have around the house. I've made the recipe several times with the most successful last night by baking them on two separate flat pans. This way I could spread them out evenly in one layer. Best ever!!
By RenoFoodie
Reno, NV
on November 30, 2012
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I will be making more today. My husband it not a fan of curry powder so I left that out. The cumin is not overpowering as I thought initially with my first bite straight from the oven. once they cool the flavor was very balanced. Next batch I will add a little more cayenne.
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