Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spiced Mixed Nuts
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 cups nuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 134 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 cups nuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 307
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 134 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
- Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
- Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
- Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
- Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
