Sweet and Spicy Nuts

Sara Goldstein Sara Goldstein
Leave a review

These nuts are so addictive, you’ll find yourself eating them right off the baking tray! I use an egg white to bind the spices to the nuts because it has no flavor, guaranteeing a perfect balance of sweet and spicy coating in every bite.

40m 10-12
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Tree nuts, Egg

Directions

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Whisk an egg white by hand until it’s light and foamy. Pour the nuts into the bowl with the egg white and toss to coat. Add the spices and mix well. Spread the mixture out on a baking sheet lined with Gefen Parchment Paper.

  3. Bake for 25 to 30 minutes or until all the egg white is absorbed and the nuts are dry.

  4. Allow to cool on the baking sheet before transferring to an airtight container, resealable plastic bag, or Mason jar with a tight-fitting lid. When stored properly, they will keep for up to two weeks.

Suggested Recipes

Explore

mishloach manos mishloach manot nuts Sara Goldstein shalach manos shalach manot sweet and spicy tomatoes_tomahtos
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments