Total Time
Prep 15 mins
Cook 25 mins

Just found this recipe in Good Housekeeping and I had to save it...and share it.

Ingredients Nutrition


  1. Preheat oven to 325°f.
  2. Grease two 15 1/2" x 10 1/2" jelly-roll pans.
  3. In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
  4. In large bowl, with wire whisk, beat egg white until foamy.
  5. Stir nuts into egg white.
  6. Add sugar mixture; toss until nuts are thoroughly coated.
  7. Divide nut mixture between prepared jelly-roll pans, spreading evenly.
  8. Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
  9. With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
  10. Store nuts in tightly covered container at rool temperature up to 1 month.


Most Helpful

I used 2 cans of planters mixed nuts which was about 6 cups give or take a nut. I wish I had used a bit more seasoning. I would have preferred more spice. I had some a few years back at christmas as a gift from a patient and was hoping for more bite. Next time. Other wise very good and extremely easy!

Mommy's good stuff December 16, 2011

I made these delicious nuts as a snack for our Thanksgiving guests. I used cashews and halved the recipe, as it makes quite a lot. Rather than using half an egg white, I went ahead and used a whole one, then just shook the nuts in a colander to drain the excess before tossing them with the sugar mixture. I used jumbo cashews that were already lightly salted, so I reduced the amount of salt. Everyone really enjoyed them--thanks for posting!

GaylaJ November 25, 2007

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