These spiced nuts with cinnamon and chili are a great fall or holiday snack, appetizer or gift. The maple and spice coating is made with egg whites which gives them the best crispy texture!
- Preheat Oven and Prep Pan: mat or coat generously with cooking spray.
- Make Egg white and Spice Coating: Beat egg white in a medium bowl until foamy. Add nuts and stir to coat. Add sugar, cinnamon, salt, chili and allspice and toss to coat. Spread out on the prepared baking sheet and transfer to the oven.
- Roasting Instructions: Roast, until the mixture starts to look dry, 7 to 8 minutes. Stir and continue roasting until the nuts are browned and fragrant, 3 to 6 minutes longer. Cool completely and store in a jar at room temperature up to 1 week.
Granulated maple sugar is made from maple syrup that has been boiled to a hot temperature and then stirred continuously as it is cooled. Once it is cooled, the mixture turns to granulated sugar that tastes like the essence of maple. You can purchase it online or find it in health food stores near the other natural sweeteners.
You can use any type of nut to make this recipe but the cooking times will vary depending on the size of the nuts. In step 3, make sure they look dry before stirring them. Then roast them until you can smell the toasted nuts but before they darken too much. This will only take 3 or so minutes for nuts the same size of pecans, and less for smaller nuts, more for larger.
- Serving Size: 1/4 cup
- Calories: 168
- Sugar: 2 g
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 4 g