Spice Roasted Nuts

Name: Spice Roasted Nuts
Ingredients: 1 ½ lb. raw, unsalted cashews; 1 egg white; 2 Tbsp light brown sugar; 1 Tbsp Kabul Piquant spice blend; 1 tsp kosher salt; 1 ½ lb. raw, unsalted pecans; 1 egg white; 2 Tbsp light brown sugar; 1 Tbsp Garam Masala spice blend; 1 tsp kosher salt; 1 ½ lb. raw, unsalted almonds; 1 egg white; ¼ cup Afghan Curry Braise spice blend; 1 tsp kosher salt

Estimated read time: 1 minutes

Savory plus sweet makes these spiced nuts a hit for parties, holiday gifts, or an everyday snack. Beyond our ideas, you can mix and match the spices and nuts until you find your favorite combination.

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Spice Roasted Nuts

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Ingredients

For Sweet & Zesty Kabul Piquant Candied Cashews

1 ½ lb. raw, unsalted cashews
1 egg white
2 Tbsp light brown sugar
1 Tbsp Kabul Piquant spice blend
1 tsp kosher salt

For Sweet & Savory Garam Masala Pecans

1 ½ lb. raw, unsalted pecans
1 egg white
2 Tbsp light brown sugar
1 Tbsp Garam Masala spice blend
1 tsp kosher salt

For Afghan Curry Braised Almonds

1 ½ lb. raw, unsalted almonds
1 egg white
¼ cup Afghan Curry Braise spice blend
1 tsp kosher salt

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Directions

Preheat the oven to 300 degrees.
For each flavor of spiced nuts, whip your egg white in a large mixing bowl until frothy.
Add your nuts, spice, salt and sugar (if applicable) to the bowl of whipped egg whites.
Toss until the nuts are well coated. Transfer to a large, rimmed baking sheet (or 2 smaller baking sheets) and spread in a single layer.
Transfer to the oven and roast for about 30 minutes, tossing once halfway through, until the nuts are dried out and beginning to lightly brown (they should not have much color).
Let cool completely at room temperature before removing (the nuts will continue to harden as they cool).
Store in an airtight container for up to 1 month (eat within 1 week for best results).