Sweet and Sassy Nuts
Ready In: 30 mins
Yields: 8 cups
Ingredients
- 1 large egg white
- 1⁄2 cup sugar
- 1 teaspoon ground cumin
- 3⁄4 teaspoon ground chipotle chile pepper
- 1⁄2 teaspoon ground cinnamon
- 30 ounces salted mixed nuts (3- 10 oz cans)
Directions
- Preheat oven to 350 degrees.
- Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.
- In large bowl, with wire whisk, beat egg white until foamy.
- Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined.
- Add nuts to egg-white mixture; with rubber spatula, stir until well coated.
- Spread nut mixture evenly in prepared jelly-roll pans.
- Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.
- .
- Cool nuts completely in pans on wire racks, at least 1 hour.
- With hands, break apart any large clusters of nuts when cool.
- Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.
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