I love spiced nuts! I have been trying to develop a lower fat recipe since nuts have enough fat on their own (but don’t forget those are good fats). This recipe is just in time for the holidays, or you can enjoy them as a snack or also tossed in a mixed green salad with fresh pears and blue cheese. Feel free to use any type of nuts that you want. These are worth every bite, and there’s no oil or butter in the recipe.
Spiced Almonds and Pecans
Prep: 5 minutes
Cook: 25 minutes
Yield: 41/2 cups
2 (6-ounce) packages pecan halves
1 (6 ounce) can whole natural almonds
1/3 cup packed brown sugar
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
2 large egg whites, lightly beaten
1. Preheat oven to 325°.
2. Combine pecans, almonds and next 3 ingredients in a small bowl. Stir in egg whites. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.
Note: Store at room temperature in an airtight container for up to one week.