Crunchy Nut Medley
Appetizers
,
Chef’s Selections
,
Gluten Free
,
Quick & Easy
Salt Type
Flavourings
,
Sea Salt
Prep Time
5
minutes
Cook Time
15
minutes
Prep Time
5
minutes
Cook Time
15
minutes
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
Instructions
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.
Recipe Notes
Servings:
Makes about 3 cups (750 mL)