Recipe by mary winecoff
This recipe came from Taste of Home. It is unusual because it uses dried cranberries. Perfect for those holiday meal appetizers.
Top Review by JanuaryBride
Excellent. Nut recipes frequently are "sticky" and these ones are perfect and dry. I used unsalted nuts: peanuts, pistachios and almonds. Also subbed cherries for the cranberries which were fabulous. I upped the cinnamon a bit due to preference. Very nice nut recipe!!!! Made for Bevy Tag. UPDATE: I made this again as a Holiday 2010 gift for friends and co-workers. I made 3 different nut recipes today and this one was by far the best. I actually doubled the cinnamon, added about an extra cup of nuts (cause my egg white was quite big), threw in a few shakes of allspice and used orange flavored dried cranberries (which I did not cook, I just threw in at the end). I also added a sprinkling of turbinado sugar over the top just before cooking. I highly recommend this fancy, tasty and fast recipe.
- 1⁄4 cup packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1 egg white
- 1 cup salted cashews
- 1 cup pecan halves
- 1 cup dry roasted peanuts
- 1⁄2 cup dried cranberries
- In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries.
- Sprinkle with sugar mixture and toss to coat.
- Spread in a single layer on a greased baking sheet.
- Bake at 300° for 18-20 minutes or until golden brown, stirring once.
- Cool before storing.