Time 55m Yield 4 cups nuts Number Of Ingredients 8 Steps:
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated. Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet. Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat. Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl. Beat egg whites and white sugar substitute together until the sugar dissolves completely. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl. Beat egg whites and white sugar substitute together until the sugar dissolves completely. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl. Beat egg whites and white sugar substitute together until the sugar dissolves completely. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl. Beat egg whites and white sugar substitute together until the sugar dissolves completely. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.
Time 30m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 45 seconds; stir. Add nuts and stir until well-coated. Cook, uncovered, on high for 3-4 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.
