Friday, November 29, 2013

Sweet & Spicy Nuts

This have a addicting crunchy, sweet, spicy flavor. 
Something sweet and crunchy to begin with, followed by a kick of spicy to grab your attention.
I left a big bowl of these out on Thanksgiving day, while my attention was held with getting 14 dishes all ready for dinner at the same time.  It was funny to hear the exclaims of "wow" as people nibbled.
I might have warned them normally, but it was kind of fun to catch them unaware too...

I've made my sister in law's Yummy Nuts for years, and they are still my favorite, however, this one has some merits that can't be over looked.
I might try these again with only "sweet" spices, like cinnamon (or pumpkin pie spice), nutmeg, ginger and cloves to see what it's like
There was only one "hater' of this recipe, my hubby who doesn't like cinnamon too much anyway, and disliked it mixed with cumin and chili powder.
It's up to you.

(not pictured, canola oil and cooking spray)

Makes 2 cups
Cooking Spray

1 egg white
2 cups raw skin-on almonds
2 teaspoons canola oil
1/3 cup sugar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
Preheat oven to 300 degrees.
In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat.
Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

Originally published as Sweet-Hot Spiced Nuts in Taste of Home December/January 2010, p31

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