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Prep Time: 5 minutes
Baking Time: 15-20 minutes
Servings: 3 cups (750 ml)
1 egg white (or 2 tbsp/30 ml liquid egg whites)
1 tbsp (15 ml) water
3 cups (750 ml) unsalted nuts (whole blanched almonds, walnut
and/or pecan halves, cashew, peanuts)
¼ cup (50 ml) granulated sugar
2 tsp (10 ml) chili powder*
1 tsp (5 ml) each ground cumin and garlic powder
½ tsp (2 ml) each ground cayenne pepper and freshly ground Windsor® Black Peppercorns
2 tsp (10 ml) La Baleine Coarse Sea Salt or Windsor® Coarse Kosher Salt
*if desired, substitute chili powder with ground dried chipotle
or ancho chili pepper
Preparation
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.
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