1 egg white
1 tablespoon ground cumin
1 tablespoon water
2 teaspoon chili powder
4 cups raw nuts
1 teaspoon garlic salt
3 tablespoon brown sugar
1/8 teaspoon cayenne pepper
- Preheat oven to 300°F. In a bowl combine egg white and the water; beat until frothy. Add nuts; toss to coat. Let stand 5 minutes.
- In a large bag combine brown sugar, cumin, chili powder, garlic salt, and cayenne. Add nuts; shake well. Spread nuts evenly on a baking sheet.
- Bake 35 minutes or until coating is dry, stirring twice. Transfer to a sheet of foil; cool nuts. Store in an airtight container up to 5 days or freeze up to 3 months.
Tip: Any combination of cashews, almonds, pecans, and/or walnut halves will work for this recipe. Best to mix it up, for a subtle difference in flavors.