1 egg white

1 T. water

1/2 lb shelled walnut halves

1/2 lb shelled almonds

1/2 C. sugar (preferably superfine)

1 T. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1/2 tsp. ground coriander

1/4 tsp. ground allspice

Pinch of ground red pepper

 

 Preheat oven to 250ºF. In medium bowl, whisk egg white and water until frothy. Add walnuts and almonds and stir to coat completely. Transfer nuts to strainer or sieve and allow to drain about 5 minutes. Combine sugar, cinnamon, ginger, salt, coriander, allspice, and pepper in large plastic bag and shake vigorously to blend. Add half of the nuts to the bag and shake to coat thoroughly. Remove nuts and place on large baking sheet. Repeat with the remaining nuts and spread on baking sheet. Bake 15 minutes and then stir, smoothing nuts into single layer. Lower oven temperature to 200ºF and bake until nuts are caramelized, about 45 minutes. Allow nuts to cool. Store in airtight container at room temperature for up to 2 week

 

Yield: 18 servings

Calories: 175

Fat: 15g

Fiber: 3g