Sweet and Spicy Roasted Nuts Recipe

Sweet and Spicy Roasted Nuts Recipe Leave a comment


Sweet and spicy roasted nuts. The same says it all. Mixed nuts are tossed with sugar, salt, cumin, red pepper flakes and roasted to perfection. A terrific little nibble.

Sweet and spicy roasted nuts in a large green bowl on a wooden table.

These sweet and spicy nuts are addictive little snacks, so spread them around with care. The sugar and red-pepper flakes hit just the right balance of sugar and heat, making them a great accompaniment to drinks, especially Champagne.–David Leite

Sweet and Spicy Roasted Nuts FAQs

How do I get my eggs whites foamy?

An electric mixer or immersion blender will do it fast and efficiently. Begin whipping your egg whites at low speed until they become frothy. Once the egg whites are foamy, increase the speed to high until they become whipped to the desired stage. You can also use a large balloon whisk if you’ve got the elbow grease to spare.

How else can I use these roasted nuts?

Okay. We’re not going to tell you that it’s unlikely that you’ll have any leftover but let’s say if it happens…they’re also great on salads, sprinkled on roasted vegetables, and some of us would even chop them up and try them mixed into chocolate chip cookies. Just saying.

Sweet and Spicy Roasted Nuts

Sweet and spicy roasted nuts in a large green bowl on a wooden table.

Sweet and spicy roasted nuts. The same says it all. Mixed nuts are tossed with sugar, salt, cumin, red pepper flake and roasted to perfection. They’re a terrific little nibble.

David Leite

Prep 5 mins

Cook 30 mins

Total 35 mins

  • Crank the oven to 300° (150°C). Line a lipped baking sheet with foil and coat the foil lightly with cooking spray.
  • Whisk the egg white until very foamy. Add the sugar, salt, cumin, and red-pepper flakes and whisk well. Stir in the nuts and coat completely.
  • Spread the nuts in a single layer on the baking sheet. Bake until they’re a deep golden brown, about 25 to 30 minutes, stirring often.

  • Remove the sheet from the oven and place it on a wire rack to cool. Break up any nutty clumps. The nuts can be made a week in advance. (Ha! Like they’ll ever last that long.) Store in an airtight container.

Serving: 1servingCalories: 234kcal (12%)Carbohydrates: 14g (5%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 306mg (13%)Potassium: 228mg (7%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 81IU (2%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published December 19, 2017

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *