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MOCTEZUMA’S SPICY MIXED NUTS
6 servings
INGREDIENTS
1 large egg white
1 tablespoon water
½ teaspoon cumin
½ teaspoon Mexican Chile Powder (or chili powder of your choice)
½ teaspoon Goya Adobo Powder or garlic salt
¼ teaspoon cayenne (optional)
¼ teaspoon powdered ginger
¼ teaspoon cinnamon
2 cups mixed nuts (your choice; I used almonds, pecans, hazel nuts, and peanuts because that’s what I had on hand; See *Note)
PREPARATION
Heat oven to 275 F. degrees.
1. Whisk the egg white and water until very foamy. Toss with the nuts and pour everything into a strainer.
2. Strain for 3 minutes to allow the excess egg whites to drip off.
3. Pour the nuts into a brown paper bag and shake with the spices until coated.
4. Pour onto a cookie sheet lined with parchment paper or tin foil and spread out in a single layer.
5. Bake for 15 minutes and stir.
6. Lower the heat to 225 F. degrees and bake for 1 hour, stirring a few times.
7. Turn off the oven and cool with the door propped open.
8. Store in an airtight container for up to a week.
*Note: avoid this recipe if you have nut or peanut allergies.