Crunchy Nut Medley
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
5minutes
Cook Time: 
15minutes
Crunchy Nut Medley
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
5minutes
Cook Time: 
15minutes
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Ingredients
1 egg white (or 2 tbsp (30 mL) liquid egg whites)
 
1 tbsp water
 
3 cup unsalted nuts (whole blanched almonds, walnut and/or pecan halves, cashew, peanuts)
 
1/4 cup granulated sugar
 
2 tsp chili powder (if desired, substitute chili powder with ground dried chipotle or ancho chili pepper)
 
1 tsp ground cumin
 
1 tsp garlic powder
 
1/2 tsp Cayenne pepper (ground)
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
2 tsp La Baleine Coarse Sea Salt or
 
2 tsp Windsor® Kosher Salt
 

 

Preparation
  1. Preheat oven 325°F (165°C).
  2. Lightly grease or line large baking sheet with parchment paper.
  3. In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
  4. In a small bowl combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly.
  5. Sprinkle with salt. Spread nuts on baking sheet.
  6. Bake for 15-20 minutes. Stirring every 5 minutes, or until lightly browned.
  7. Allow to cool on baking sheet. Nuts will become dry and crispy as they cool. Store in air-tight container.

Servings: Makes about 3 cups (750 mL)

Ingredients
1 egg white (or 2 tbsp (30 mL) liquid egg whites)
 
1 tbsp water
 
3 cup unsalted nuts (whole blanched almonds, walnut and/or pecan halves, cashew, peanuts)
 
1/4 cup granulated sugar
 
2 tsp chili powder (if desired, substitute chili powder with ground dried chipotle or ancho chili pepper)
 
1 tsp ground cumin
 
1 tsp garlic powder
 
1/2 tsp Cayenne pepper (ground)
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
2 tsp La Baleine Coarse Sea Salt or
 
2 tsp Windsor® Kosher Salt
 

 

Preparation
  1. Preheat oven 325°F (165°C).
  2. Lightly grease or line large baking sheet with parchment paper.
  3. In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
  4. In a small bowl combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly.
  5. Sprinkle with salt. Spread nuts on baking sheet.
  6. Bake for 15-20 minutes. Stirring every 5 minutes, or until lightly browned.
  7. Allow to cool on baking sheet. Nuts will become dry and crispy as they cool. Store in air-tight container.

Servings: Makes about 3 cups (750 mL)