Sweet and Salty Roasted Nuts

Sweet and Salty Roasted Nuts

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From: Diabetic Living Magazine

Spicy seasonings add a bit of zing to roasted nuts for an appetizer that's perfect for any occasion.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 egg white
  • 1 tablespoon water
  • 4 cups raw whole cashews, whole almonds, walnut halves, and/or pecan halves
  • 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

Preparation

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  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 206 calories; 16 g fat(3 g sat); 13 g carbohydrates; 7 g protein; 4 g sugars; 72 mg sodium;
  • Carbohydrate Servings: 1

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