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Categories:Viewed: 26 - Published at: 4 years ago
Ingredients
- 1 large egg white
- 1 Tbsp. water
- 8 oz. pecans (2 c.)
- 8 oz. salted cashews (2 c.)
- 1/2 c. sugar
- 1 Tbsp. ground cumin
- 2 tsp. coarse salt
- 1 1/4 tsp. cayenne pepper
- 1 tsp. cinnamon
Method
- Preheat oven to 250°.
- In bowl, mix egg white and the water until blended.
- Stir in nuts.
- Add remaining ingredients; mix well.
- Spread nut mixture in a single layer in jelly roll pan. Bake 40 minutes; stir. Reduce heat to 200°; bake 30 minutes longer. With fork, loosen nuts from pan.
- Cool.
- Store up to 1 month in covered container.
- Makes 4 cups.
