Sweet and Smoky Nuts
- Servings: Sixteen 1/4-cup servings
- Course: Appetizers & Snacks
Tossed and baked with egg white and seasoning, dry-roasted, whole almonds, and pecan burst with crunchy flavor. The seasonings—salt, smoked paprika, cinnamon, and allspice—give it a sweet and salty taste with a hint of smoke. The nonstick durable parchment paper that lines the baking pan makes it easy to stir the nuts as bake. After baking, the nuts cool on the baking pan and can be scooped off the parchment paper to place in a covered container. Store in an airtight container at room temperature for up to 2 weeks.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 egg white
- 1 cup dry-roasted peanuts
- 1 cup whole almonds or hazelnuts (filberts)
- 1 cup pecan or walnut halves
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Parchment paper
Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Set aside.
In a large bowl whisk egg white until foamy. Add peanuts, almonds, and pecans; toss gently to coat. Stir in brown sugar, paprika, salt, cinnamon, and allspice. Spread nuts in an even layer in the prepared baking pan.
Bake for 25 to 30 minutes or until nuts are toasted and appear dry, stirring twice. Remove from oven and stir again. Cool completely in baking pan. Break up any large clusters. Makes 16 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top