3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar (see Tip)
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon garlic salt
⅛ teaspoon cayenne pepper
Preheat oven to 300°F. In a medium bowl, combine egg white and water; beat with a fork until frothy. Add nuts; toss to coat. Let stand for 5 minutes.
Meanwhile, in a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts; shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan.
Bake for 35 to 40 minutes or until nuts are toasted and coating is dry, stirring twice. Transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tip: If using a sugar substitute, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar. Nutrition Per Serving with sugar substitute: same as below, except 200 calories, 11 g carb., 2 g sugar.