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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.
Makes about 3 cups (750 mL)
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