Name: Crunchy Nut Medley
Prep time: 5 min
Cook time: 15 min
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

Appetizers, Chef's Selections, Gluten Free, Quick & Easy
Salt Type Flavourings, Sea Salt

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

Units:

Preperation

Preheat oven 325°F (165°C).
Lightly grease or line large baking sheet with parchment paper.
In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
In a small bowl combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly.
Sprinkle with salt. Spread nuts on baking sheet.
Bake for 15-20 minutes. Stirring every 5 minutes, or until lightly browned.
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

Units:

Preperation

Preheat oven 325°F (165°C).
Lightly grease or line large baking sheet with parchment paper.
In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
In a small bowl combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly.
Sprinkle with salt. Spread nuts on baking sheet.
Bake for 15-20 minutes. Stirring every 5 minutes, or until lightly browned.
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)

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