No Guilt Spiced Mixed Nuts Recipes

SPICED MIXED NUTS

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
• Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
• Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
• Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
• Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.

NO GUILT SPICED MIXED NUTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper.
• Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl.
• Beat egg whites and white sugar substitute together until the sugar dissolves completely.
• Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet.
• Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.

NO GUILT SPICED MIXED NUTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper.
• Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl.
• Beat egg whites and white sugar substitute together until the sugar dissolves completely.
• Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet.
• Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.

NO GUILT SPICED MIXED NUTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper.
• Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl.
• Beat egg whites and white sugar substitute together until the sugar dissolves completely.
• Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet.
• Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.

NO GUILT SPICED MIXED NUTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper.
• Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl.
• Beat egg whites and white sugar substitute together until the sugar dissolves completely.
• Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet.
• Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.

SPICED MIXED NUTS

Steps:

• In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 45 seconds; stir. Add nuts and stir until well-coated. Cook, uncovered, on high for 3-4 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.