Sweet & Spicy Roasted Nuts and Seeds

Sweet & Spicy Roasted Nuts and Seeds

Use whichever mix of raw nuts and seeds that strike your fancy, maybe the ones overflowing in your pantry just begging to be dressed up for a fun night on the town - or in this case, your coffee-turned-cocktail-table. Pro tip: serve this party-starting snackage in recycled Spicewalla tins, so guests can mingle and refuel throughout the evening.

  • Ingredients

    1 cup raw almonds
    1 cup raw hazelnuts
    ½ cup raw pistachios shelled
    ⅓ cup shelled raw pumpkin seeds (pepitas)
    1 large egg white, beaten till foamy 
    1 tsp Spicewalla Paprika, Smoked
    1/2 tsp Spicewalla Cayenne Chilli Powder
    1 tsp Spicewalla Cinnamon
    1 tsp kosher salt 
    1/3 cup brown sugar 

  • Print

    Preparation

    1. Preheat the oven to 300*F. Line a rimmed baking sheet with parchment paper and set aside.
    2. Whisk the egg white in a large bowl till frothy. Add in the sugar, spices, and salt and mix until combined. 
    3. Add the nuts and seeds to the bowl and stir until evenly coated. Pour onto the lined baking sheet and spread into a single layer.
    4. Bake the nuts for 25-35 minutes till golden and fragrant, stirring once halfway through. 
    5. Allow the nuts to cool on the baking sheet, stirring occasionally to break up any big clumps (if crunchy clusters aren’t your sort of thing).
    6. Enjoy!
       

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