Sugar and Spice Nuts
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 5
- 1 teaspoon salt
- 1 egg white
- 2 teaspoons ground cinnamon
- 1 tablespoon water
- 8 ounces pecan halves
- 8 ounces whole raw almonds (or walnuts if you prefer but i like almonds!)
- 2/3 cup superfine sugar (if you don’t have it on hand just give regular granulated sugar a few whirls in the food processor)
- 3/4 easpoon ground ginger
- 3/4 easpoon ground allspice
- 1/2 easpoon ground coriander
- Carbohydrate 7.18174757598933 g
- Cholesterol 0 mg
- Fat 32.6695935067787 g
- Fiber 4.91026023865595 g
- Protein 4.921798029232 g
- Saturated Fat 2.80691951079467 g
- Serving Size 1 1 Serving (101g)
- Sodium 11.1843666666667 mg
- Sugar 2.27148733733338 g
- Trans Fat 1.54815531406666 g
- Calories 319 calories
Preheat oven to 250 degrees. Whisk egg white and water in a medium sized bowl until foamy. Stir in nuts and mix well. Pour into a colander and drain for 3 minutes. Combine sugar, salt, cinnamon, ginger, allspice, and coriander in a medium sized paper bag (lunch bag size is big enough) and shake to mix. Add drained nuts and shake well to coat. Spread nuts out on a large cookie sheet (will fit on one 11 x 17 or use two smaller ones) making sure that the nuts do not touch. Bake in preheated oven at 250 degrees for 15 minutes. Stir nuts and spread out again. Lower oven temp to 225 degrees. Bake, stirring occasionally, for 1 hour and 15 minutes, or until nuts are well dried and crispy. Switch position of pans midway through if using 2 pans on different racks. When finished baking, turn oven off, and let nuts cool with oven door open. Cool nuts completely at room temperature. Store in airtight container. Nuts can be refrigerated for several weeks or frozen for 6 months.
