Categories: appetizers
Ingredients
- Vegetable oil cooking spray
- 1 large egg white
- 1 cup roasted and salted almonds
- 1 cup hazelnuts, toasted (directions below)
- 1 cup walnut halves, toasted (directions below)
- 1/4 cup sugar
- 1 Tb. Madras curry powder
- 11/2 tsps. ground cumin
- 11/4 tsps. garlic salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cinnamon
Directions
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Position an oven rack in the center of the oven and preheat the oven to 250 degrees.
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Spray a baking sheet liberally with vegetable oil/cooking spray.
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In a large bowl, whisk the egg white until frothy. Add the almonds, hazelnuts, and walnuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet.
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Bake until golden and fragrant, about 45 minutes.
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Set aside to cool for 1 hour.
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Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite-sized pieces and put in serving bowls.
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To toast hazelnuts: Arrange in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, 8 to 10 minutes. Let cool completely before using.
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To toast walnuts: Arrange in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, 6 to 8 minutes. Cool completely before using.